Tex-Mex Loaded Sweet Potatoes with Pork and Poblano

If you’re craving Tex-Mex flavors but want something beyond tacos, these loaded sweet potatoes are the answer. Tender microwaved sweet potatoes are topped with a savory mixture of ground pork, poblano peppers and warm spices, then finished with melted cheddar cheese and a tangy lime crema.

This dish comes together in under half an hour, making it perfect for busy weeknights. The combination of sweet potatoes, spicy pork and creamy sour cream creates a satisfying meal that the whole family will love.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate garlic. Core, seed and cut poblano peppers into small squares. Trim and thinly slice scallions, separating whites and greens. Zest the limes, then cut each into quarters.
2. Prick sweet potatoes all over with a fork. Place on a plate and microwave on high until tender, 8-12 minutes. A fork should easily glide into the center; if not, continue microwaving in 1-minute increments. Set aside to cool slightly.
3. In a small bowl, combine sour cream, lime zest, 2 tablespoons water, a squeeze of lime juice and a pinch of salt. Set aside.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork, garlic, poblano peppers, scallion whites, Southwest spice blend, salt, pepper and ½ teaspoon chipotle powder (add more chipotle if you like it spicy). Cook, tossing, until pork is cooked through and vegetables are tender, 5-6 minutes. Add chicken stock concentrates and ½ cup water, stirring until well combined.
5. Halve sweet potatoes lengthwise; fluff the insides with a fork. Top each half with ½ tablespoon butter and sprinkle with salt and pepper.
6. Divide sweet potatoes between plates and top with the pork mixture. Evenly sprinkle with cheddar cheese and drizzle with the lime crema. Garnish with scallion greens. Serve with hot sauce and remaining lime quarters on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground turkey, chicken or beef would work well. Adjust cooking time as needed.

How do I make this dairy-free?

Use dairy-free sour cream and cheese alternatives or omit the cheese and use a dairy-free butter substitute.

Can I prepare the filling ahead of time?

Absolutely! Cook the pork mixture, let it cool and refrigerate for up to 3 days. Reheat before serving.