Amy's Fajita Sweet Potatoes

Amy Wolgemuth Bordoni

Creative Director

Many of my richest childhood memories took place in my grandma’s kitchen. A farmgirl born and bred, my grandma could transform the most basic, humble ingredients into a feast. From Tupperware tubs of rising bread dough on her counters to pots of stewed apples cooling on the stovetop, it seemed as if some stage of meal preparation was always in progress.

I’ve continued this legacy of cooking nutritious, tasty homemade meals for my family because, like my grandma, cooking for people just makes me happy. But as a working mom commuting from the suburbs to Chicago, I’ve had to figure out some shortcuts. During the cold winter months especially, I’ve come to rely on my slow cooker. Nothing brings back the warm childhood memories like being greeted at the door by the savory scent of onions, garlic and spices. Having a delicious dinner ready while hardly doing a thing is a wonderful bonus.

As a primarily plant-based eater who gets a thrill out of seeing my children dig into a plate of veggies and ask for more, this recipe has become a favorite. As soon as I discovered that sweet potatoes can be cooked to perfection in a slow cooker, I put this dish into regular rotation. I think my grandma would approve.

Listen along to Amy’s playlist as you cook

I love playing songs I can belt out and dance to at the same time.

How to Make Fajita Sweet Potatoes


1 medium red onion, thinly sliced
2 bell peppers (any color), thinly sliced
2 to 3 garlic cloves, peeled and crushed
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons olive oil
1 can black beans, drained and rinsed
Juice from ½ a lime
Small handful chopped cilantro
4 sweet potatoes, washed, poked in several places with a small knife and wrapped in foil


  1. Put the first seven ingredients in the slow cooker and stir. Season well with salt and pepper.
  2. Set foil-wrapped sweet potatoes on top of fajita mixture and close the lid.
  3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  4. Remove the sweet potatoes. Unwrap and discard the foil.
  5. Mix beans, lime juice and cilantro into cooked fajita mixture.
  6. Serve fajita mixture over opened sweet potatoes. Top with shredded cheese, sour cream, guacamole, green onions and/or more cilantro.

NOTE: If your family can handle spice, amp up this recipe by adding a thinly sliced jalapeno and/or ¼ teaspoon of cayenne in step 1.

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