Southwestern Crock Pot Baked Sweet Potatoes #WeekdaySupper

I am not sure why I never thought about this before, doing baked potatoes and sweet potatoes in the crock pot. But let me just say this is a genius idea. I love jacket potatoes (baked potatoes) but can never seem to co-ordinate the baking time right to have them for a week day meal. It ends up just being a weekend side dish for a BBQ or something like it. Sticking them in the crock pot to cook during the day and then coming home to them ready for toppings makes this such a simple week day meal. By adding more filling ingredients as your topping something like a jacket sweet potato or potato can instantly transform from a side dish to the main meal. As we are trying to lose some weight I didn’t add any butter to the sweet potato but I have to say with he filling it wasn’t needed. The only thing I would have done differently is stuck it under the grill for a minute to melt the cheese.

Southwestern Crock Pot Baked Sweet Potatoes

3 medium sweet potatoes
400g (1.5 c.) frozen corn, rinsed and patted dry
Salt, to taste
2 garlic cloves, minced
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1 Tbsp olive oil
1/2 onion, diced
400g (15 oz) can black beans, rinsed and drained
40g (1/2 c.) cheddar cheese, grated
handful of coriander, chopped (cilantro)
sour cream for serving


Wash sweet potatoes and then dry. Wrap each sweet potato in foil and place into the crock pot. Put crock pot onto low for 8 hours.

While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, garlic, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside. Wipe the skillet clean and heat the olive oil, add the onions and cook until just tender, mix in the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Top with bean mixture, cheese and sour cream. (I forgot to add my sour cream) Stick under the grill to melt the cheese.

Week Day Meal Menu
Monday - Hezzi-D’s Books and Cooks - Cajun Pork and Peppers Fettuccine Alfredo

Tuesday - Supper For A Steal - Jerk Shrimp Tacos with Mango Salsa

Wednesday - Happy Baking Days - Risotto Primavera

Thursday - Small Wallet, Big Appetite - Southwestern Crock Pot Baked Sweet Potatoes

Friday - Growing Up Gabel - Grilled Chicken Gyros with Tzatiki Cucumber Sauce

Southwestern Crock Pot Baked Sweet Potatoes
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Prep time: 
Cook time: 
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Serves: 3
 

Ingredients
  • 3 medium sweet potatoes
  • 400g (1.5 c.) frozen corn, rinsed and patted dry
  • Salt, to taste
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • 1 Tbsp olive oil
  • ½ onion, diced
  • 400g (15 oz) can black beans, rinsed and drained
  • 40g (1/2 c.) cheddar cheese, grated
  • handful of coriander, chopped (cilantro)
  • sour cream for serving

Instructions
  1. Wash sweet potatoes and then dry. Wrap each sweet potato in foil and place into the crock pot. Put crock pot onto low for 8 hours.
  2. While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, garlic, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside. Wipe the skillet clean and heat the olive oil, add the onions and cook until just tender, mix in the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.
  3. When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Top with bean mixture, cheese and sour cream. *I forgot to add my sour cream

Sunday Supper Movement

This entry was posted in #WeekDaySupper, Crockpot, Easy Meal, Gluten-Free, Main Course, Vegetarian Recipes. Bookmark the permalink.

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