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Slow Cooker Loaded Baked Sweet Potatoes Recipe

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This recipe for Slow Cooker Loaded Baked Sweet Potatoes, by , is from The Ecker Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Megan Shah


4 medium sweet potatoes (about 7 oz each)
1/2 C canned black beans, rinsed & drained
1/2 C corn kernels, fresh or frozen
1/3 C canned tomato sauce
2 T chopped scallions
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/2 C shredded pepper jack cheese
1 small Hass avocado, chopped (optional)
2 T chopped fresh cilantro (optional)
4 T 0% greek yogurt (optional)

Wash & dry the sweet potatoes. Place them in a slow cooker, cover, & cook on high for 4 hours or on low for 8 hours.

In a medium bowl, combine the black beans, corn, tomato sauce, scallions, cumin, cayenne, and salt.

Remove the potatoes from the slow cooker and cut each potato lengthwise 3/4 of the way through. Pull apart to create an opening & gently mash the flesh with a fork. Divide the bean filling among the potatoes & gently mix it into the potato flesh. Top each with 2 T pepper Jack, return to the slow cooker, cover, and cook on high until the filling is hot & the cheese melts, about 15 minutes.

Transfer the potatoes to 4 serving plates. Top with the avocado, cilantro, & yogurt (if using) and eat right away.

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