These Tex-Mex Stuffed Slow Cooker Sweet Potatoes hit the trifecta in the Macheesmo home. My wife and I loved them. My nearly three year old ate them (what?!), and even my 10-month old was able to eat the smashed sweet potato and some of the filling.
If you factor in that these take almost no time to actually prep and they cook while you are at work or whatever, this maybe was the most successful and easy family meal I’ve ever made in terms of time-to-eater-happiness ratio.
One thing this recipe will leave you with a few cups of perfectly tender sweet potatoes from when you hollow out the potatoes. Please, please, don’t toss this stuff. Save it for baby food (if you have a need) or use it to thicken soups, or use it for something like this baked pasta situation.
Tex-Mex Stuffed Slow Cooker Sweet Potatoes
Equipment
Ingredients
- 4 sweet potatoes
- 1 cup sweet corn
- 1 cup black beans
- ½ cup diced red onion
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups queso fresco
- Fresh cilantro, garnish
Instructions
- Scrub sweet potatoes really well so they are clean. Add to your slow cooker. Cover and cook on high for 2-3 hours or on low for 6-8 hours.
- Meanwhile, stir together all other ingredients in a medium bowl. Leave about 1/2 cup of cheese and the cilantro for garnish.
- When potatoes are super tender, remove from the slow cooker. Let them cool until you can handle them. Then slice off the top of the potatoes and use a spoon to scoop out the filling from each potato (save for other stuff)!
- Fill potatoes completely full and even overflowing a bit with the black bean and corn mixture.
- Return stuffed potatoes to the slow cooker. Cover and cook on high for another 30 minutes to heat ingredients and melt cheese.
- Top potatoes with extra cheese and fresh cilantro. Serve while warm!
Nutrition
Did you make this recipe?
Tex Mex Stuffed Slow Cooker Sweet Potatoes
Cooking the sweet potatoes is the first step here. Just scrub them really well and then shove them in your slow cooker however they will fit.
These will need to cook on high for about 3 hours or on low for anywhere from 6-8 hours. It’s pretty hard to overcook them honestly.
When they are super tender, remove them and let them cool so you can handle them. Then slice off the tops and hollow out the potatoes. Leave a good amount of sweet potato in the potatoes though.
Meanwhile, mix all the fillings in a bowl. I used frozen corn and canned black beans because I’m a busy Dad and that’s how I roll now.
Add the crumbled cheese and stuff the potatoes until they are overflowing. Then back in the slow cooker they go for another 30 minutes or so to heat everything through and melt the cheese.
Garnish with a little extra cheese and some fresh cilantro. YUM.
We ate these with a side salad, but they would be perfect for something grilled or a roast chicken or something if you wanted something more hearty with the stuffed potatoes. Honestly though they are pretty filling as-is and they go well with something light like a salad or soup.
ENJOY!
Sara
Do you have to cook the corn first if frozen, or can you just throw it in cold?
Nick
Nope! Just toss it in. It’ll warm through in the potatoes. :)
Sara
Great! Thanks :-) I’m trying these tonight!
Kate
We made these last night, and we actually thought they were almost too spicy. (I like “medium” salsa, so while I’m not a flavor wuss, I wouldn’t say I would eat a raw jalapeno for fun either.) I’m just re-reading this recipe and wondering if perhaps the error was mine–we used cumin, not cumin seeds. Thoughts? (We have an almost 3-year old who cried upon sight of them, so I can’t speak to how much of a hit it is with the toddler set. She had mac and cheese instead…surprise.)
Nick
Hey Kate! Ground cumin or cumin seeds… neither should be spicy at all. It’s a savory spice but not spicy. The only thing that would be spicy in the recipe is the chili powder. Did you possibly use cayenne powder instead? That’s much spicier. Or if you used a spicy brand of chili powder. Generally, I use a pretty mild chili powder. I’m not really sure what would be spicy in them honestly! Shoot me an email if you want to chat more about them! They should be flavorful, but not spicy at all….
Kate
I am so embarrassed. I am re-thinking reaching into our spice cabinet, and you know what…I totally grabbed the cayenne. FYI? A teaspoon is too much cayenne for the recipe. I’m so sorry. We have your fish tacos on the docket for later this week, so I look forward to trying that out!
Nick
Ha! You wouldn’t be the first one Kate. The reason I thought it maybe happened was because I’ve done the exact same thing before. :)
Rachel
These were great! My kiddos (6, 3, 9 mo.) LOVED them. The eldest declared them her favorite fall meal. Thanks for another keeper!
Danny
Wow these look incredible! Never seen a slow cooker used like that before but such a good idea! :)
Mandi
These look amazing and perfect for my teenage daughter who is vegetarian and is always looking for something new to add to her menu, plus she’s a huge sweet potato lover.
Laura
I have stumbled across this whilst looking for recipes I can coax my dad into eating (he abhors vegetables!) and what got me was when you said even your 3 year old ate them! He’s 73 but I think his palate is akin to that of a three year old so I’m hoping these will go down well in my household too. I’m a very lazy cook so 10 min prep time is an absolute dream. Thanks Nick!
Nick
Ha! Good luck Laura! :)
Matthew Bailey
Do you come up with these yourself? They look aaaaamazing!
L DUNCAN
WHAT DID YOU DO WITH THE SCOOPED OUT SWEET TATER ?
Nick
You could do so many things! Make a mash out of it. Make sweet potato gnocchi! I just kept it in the fridge and fed it to my kids as a quick and healthy side dish. Good luck!
Connie C.
My family does not like black beans. Can I use pinto beans?
Nick
Yep! Should work great!