Tex-Mex Loaded Sweet Potatoes with Pork and Poblano

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

This dish comes together in under half an hour, making it an ideal weeknight dinner. The combination of sweet potatoes, spicy chipotle and creamy sour cream creates a satisfying balance of flavors that will have everyone asking for seconds.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes, simply omit the ground pork and add black beans or pinto beans for protein. You may also add extra vegetables like corn or bell peppers.

How do I store leftovers?

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. Russet or Yukon Gold potatoes work well. Adjust microwave time as needed until tender.