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Sweet Potato Tater Tot Hotdish in a skillet before baking.

Southwest Sweet Potato Tater Tot Hotdish


This sweet potato tater tot hotdish is a spicy twist on the original – loaded with peppers, corn, black beans, homemade queso sauce, and tots! YUM!


Units Scale
  • 3 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 red/yellow bell peppers, chopped
  • 2 poblano peppers, chopped
  • 16 ounces fresh mushrooms, stems removed, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/4 cup flour
  • 3/4 cup milk
  • 1 pound pepperjack cheese, cut into cubes
  • 1 14ounce can black beans
  • 1 cup frozen corn
  • salt to taste
  • 12 bags sweet potato tater tots
  • red peppers, corn, cilantro, jalapeño for topping (optional)


  1. Preheat the oven to 350 degrees.
  2. Heat the butter over medium high heat in a 10.25-inch cast iron skillet. Add the onion, garlic, mushrooms, and peppers; saute until soft. Add the spices and stir to mix.
  3. Add the flour and stir to coat until everything gets sticky. Add the milk slowly, stirring after each addition, until you get a smooth mixture. Add the cheese cubes and stir until melted.
  4. Stir in the black beans and corn. Taste and adjust – this is a good time to add your salt!
  5. Top the whole thing with tater tots (I did mine in a circle formation).
  6. Bake for 20-30 minutes. BEWARE THE BUBBLING OVER – put a pan underneath to catch any drips. Let stand for a few minutes before serving.


REALLY good with a hit of Tabasco or something acidic/spicy.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: Mexican-Inspired

Keywords: sweet potato tater tots, tater tots sweet potato, sweet potato tater tot hot dish