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Southwest Sweet Potato with Avocado Cream Sauce

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Category: Side Dish
  • Cuisine: Vegetarian


This southwestern twist on a traditional baked potato is loaded with protein, fiber, and healthy fats!


  • 2 sweet potatoes
  • 1/2 cup sweet corn, frozen or fresh
  • 1/2 cup black beans
  • 1/4 cup mild tomato salsa
  • 1/2 cup shredded sharp cheddar cheese
  • 1 avocado
  • 3 tbsp Greek yogurt
  • Juice of 1 lime
  • Pinch of cilantro (optional)
  • Dash of salt


  1. Start by cooking the baked potatoes either in an oven or microwave. (I did mine in the microwave- just make sure you poke it with a fork first!)
  2. While that’s cooking, heat up the black beans in a small pot over medium heat. Lightly salt.
  3. In a small frying pan, heat up the corn until it begins to brown on the sides.
  4. When the potato is done, slice it length wise.
  5. Scoop out the very center and combine it with the beans, salsa and corn.
  6. Place it back into the center of the potato, and top with cheddar cheese.
  7. Place it in the oven on a low broil for a few minutes until the cheese melts.
  8. In a separate bowl, stir together the avocado, Greek yogurt, lime juice, salt and cilantro until smooth. You can use a small food processor, but I just did it with a fork.
  9. Dip each bite into the sauce or drizzle on top! The sauce will even stay green for a few hours, since the lime juice will help it from turning brown, as traditional avocado will.