new week, new recipe: southwest loaded sweet potatoes

I think I should start this post by being completely honest and admitting that I have never been one of those people who has been able to come up with a recipe off the cuff.

My creativity in the kitchen has always been limited to altering seasoning amounts or adding more chocolate chips than necessary when baking. I am always so jealous of those creative minds who so effortlessly create these amazing, healthy, delicious meals…without a book or Pinterest or family recipe to fall back on. Seriously people, how do you do it? I feel like I could pull the teacher excuse and safely say that by the end of the day all of my creative juices have been put towards making math lessons more exciting and breaking up tattle-tale fights…

Well, I’m not sure what happened but while grocery shopping this weekend I had a sudden burst of foodspiration in the target canned food aisle and came up with the following recipe all. on. my. own. Applause? High Fives? Please?

Anyways, I will say that I was somewhat inspired by Lauren’s Instagram and her super adorable blog that I just recently started following. I am always drooling when I scroll through her IG and am always wondering how she can make a sweet potato look so delicious in so many different ways!

So behold my Southwest Loaded Sweet Potatoes (while they may not technically considered “clean” I thought we got pretty darn close!)


-1.5-2 Chicken breasts (I used about a pound and a half)

-Two medium sweet potatoes (I actually went ahead and made three so we would have leftovers)

-Plain greek yogurt (I used two single servings of 2% Fage)

-1 can of black beans – drained and rinsed

-1 can of whole kernel corn -drained and rinsed

-half of a yellow onion – diced

-1 green bell pepper – diced

-1 packet Hidden Valley Ranch Dip seasoning

-Sharp Cheddar Cheese

-Cilantro (unless you are one of those unfortunate people who thinks cilantro tastes like soap and for that I am very sorry…use parsley)

-A few glugs of olive oil


1. Ok, so start by chopping up your chicken breasts into chunks. Season with salt and pepper and saute over the stove in olive oil. Like so:


2. While you are cooking your chicken bake/soften up those sweet potatoes in the microwave. I poke a few holes in my taters, put them in the microwave for about 3 minutes, flip over and then finish them off for three minutes. Then they are perfectly cooked and ready to go.


3. After your chicken is done remove it from the pan, add a few more glugs of olive oil and pour in your canned corn, black beans, onion, and bell pepper. Cook until onions are translucent. (I had already made this beforehand for another recipe).

4. In a small bowl combine your greek yogurt with your ranch seasoning to make your “sour cream.”


5. Then load it on up! Slice open your potato, slather on your fake yet delicious “sour cream” concoction, spoon on your black bean/corn/onion/bell pepper mixture, some chicken, a little sprinkling of cheddar cheese, and a spring of cilantro (unless you lead a sad soapy tasting cilantro life – again, I’m so sorry for you!).



Happy eating!

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