This easy Slow Cooker Tex-Mex Sweet Potatoes recipe is a hearty and nutritious meal packed with bold flavors. The tender sweet potatoes are filled with a spiced black bean and corn mixture, then topped with creamy avocado and fresh cilantro. Perfect for a quick dinner or meal prep, and you can easily swap ingredients based on what you have!

Recipe Ingredients

• 4 medium sweet potatoes, washed
• 120 g (½ cup) canned black beans, drained
• 83 g (½ cup) corn, fresh or frozen
• 80 ml (⅓ cup) canned tomato sauce
• 12 g (2 tbsp) green onion, chopped
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp salt
• 1 avocado, chopped
• 2 g (2 tbsp) chopped cilantro (fresh coriander)

How To Make Slow Cooker Tex-Mex Sweet Potatoes

1. Cook the sweet potatoes: Place the sweet potatoes in a 6-quart (6-L) slow cooker. Cover and cook on high for 3 hours or low for 6 hours until tender.
2. Prepare the filling: In a medium saucepan over medium-high heat, stir together the black beans, corn, tomato sauce, green onion, cumin, cayenne, and salt. Cook for 5 to 10 minutes until heated through.
3. Assemble the dish: Remove the sweet potatoes from the slow cooker. Cut each lengthwise three-fourths of the way through and gently pull apart to create an opening. Lightly mash the flesh with a fork. Evenly fill each potato with the bean mixture.
4. Garnish and serve: Top with chopped avocado and fresh cilantro. Serve warm.

Recipe Tips

• Pick the right sweet potatoes: Choose medium-sized sweet potatoes so they cook evenly in the slow cooker. Avoid very large ones, as they may take longer to soften.
• Check for doneness: To make sure they’re fully cooked, poke with a fork—it should slide in easily. If they’re still firm, cook for 30 more minutes and check again.
• Warm the filling properly: Heat the black bean mixture until it’s hot and slightly thickened. This helps it stick inside the potato instead of running out.
• Fluff the potato flesh: After cutting the potatoes, use a fork to gently mash the inside so the flavors soak in better. Don’t scoop too much or the skins might tear.
• Add toppings just before serving: Avocado can brown quickly, so chop it fresh and add it last with the cilantro for the best taste and texture.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Tandoori Chicken Wraps
• Slow Cooker Sweet Potato, Butternut Squash & Spinach Curry
• Slow Cooker Sweet Javanese Beef Curry

Slow Cooker Tex-Mex Sweet Potatoes

Recipe by Shili MohamedCourse: , DinnerCuisine: , MexicanDifficulty: , Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

350

kcal

This easy Slow Cooker Tex-Mex Sweet Potatoes recipe is a hearty and nutritious meal packed with bold flavors. The tender sweet potatoes are filled with a spiced black bean and corn mixture, then topped with creamy avocado and fresh cilantro. Perfect for a quick dinner or meal prep, and you can easily swap ingredients based on what you have!

Ingredients

• 4 medium sweet potatoes, washed

• 120 g (½ cup) canned black beans, drained

• 83 g (½ cup) corn, fresh or frozen

• 80 ml (⅓ cup) canned tomato sauce

• 12 g (2 tbsp) green onion, chopped

• ½ tsp ground cumin

• ¼ tsp cayenne pepper

• ½ tsp salt

• 1 avocado, chopped

• 2 g (2 tbsp) chopped cilantro (fresh coriander)

Directions

• Cook the sweet potatoes: Place the sweet potatoes in a 6-quart (6-L) slow cooker. Cover and cook on high for 3 hours or low for 6 hours until tender.
• Prepare the filling: In a medium saucepan over medium-high heat, stir together the black beans, corn, tomato sauce, green onion, cumin, cayenne, and salt. Cook for 5 to 10 minutes until heated through.
• Assemble the dish: Remove the sweet potatoes from the slow cooker. Cut each lengthwise three-fourths of the way through and gently pull apart to create an opening. Lightly mash the flesh with a fork. Evenly fill each potato with the bean mixture.
• Garnish and serve: Top with chopped avocado and fresh cilantro. Serve warm.