Skip to content


Tex-Mex Sweetpotato Stew

NC Sweetpotato Commission 3rd Place Recipe at the 2015 Mountain State Fair
Print Recipe


  • 2 cups cooked sweetpotatoes, cubed
  • 3 tablespoons McCormick Fajita spices
  • 3 tablespoons lime juice
  • 28 oz can diced tomatoes
  • 2 cups frozen corn
  • 1 tablespoon oil
  • 1 cup Mexican style cheese
  • 1 tablespoon freshly ground black pepper
  • 2 cups chicken broth


  • Microwave sweetpotatoes, wrapped in paper towels, until soft. Cool, dice and set aside.
  • Heat oil in nonstick pan; add corn and cook for 2 minutes. Add spices and heat for 1 minute more. Add tomatoes, lime juice, chicken broth, sweetpotatoes, along with more spices if desired. Cook until thoroughly hot.
  • Top with cheese and chips.