Loaded Baked Sweet Potatoes

Sweet potatoes are roasted until tender and topped with a hearty flavorful mix of black beans corn cheese and fresh garnishes for a satisfying hands-off weeknight dinner

This recipe has become a weeknight favorite in my household as it combines wholesome ingredients with simple preparation

Ingredients

• Sweet Potatoes: 4 medium sweet potatoes scrubbed 1 tablespoon olive oil 1/2 teaspoon kosher salt
• Black Bean & Corn Topping: 1 (15 oz / 400 g) can black beans drained and rinsed 1 cup (150 g) frozen or canned corn drained if needed 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1 tablespoon olive oil
• Cheese & Garnishes: 1 cup (100 g) shredded cheddar cheese (or Mexican blend) 1/4 cup (60 g) sour cream or Greek yogurt 1 small avocado diced 1/4 cup (10 g) fresh cilantro chopped 2 scallions thinly sliced 1 small lime cut into wedges

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Preheat Oven:

Preheat the oven to 400°F (200°C) Line a baking sheet with parchment paper

Prepare Sweet Potatoes:

Prick sweet potatoes several times with a fork Rub with olive oil and sprinkle with salt Place on the prepared baking sheet and bake for 45 50 minutes or until fork-tender

Cook Topping:

While the sweet potatoes bake heat 1 tablespoon olive oil in a skillet over medium heat Add black beans corn smoked paprika cumin chili powder and black pepper Stir and cook for 3 4 minutes until heated through and fragrant

Slice Potatoes:

Once the sweet potatoes are cooked let cool slightly Slice each sweet potato lengthwise gently pressing open to create a pocket

Fill Potatoes:

Fluff the interiors with a fork then divide the black bean and corn mixture evenly among the sweet potatoes

Add Cheese:

Sprinkle each with shredded cheese Return to the oven for 2 3 minutes to melt the cheese if desired

Add Garnishes:

Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime Serve immediately

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My family loves gathering around the table to enjoy these flavorful loaded sweet potatoes together making weeknights special

Required Tools

Baking sheet parchment paper fork skillet knife and cutting board

Allergen Information

Contains Milk (cheese sour cream/yogurt) May contain Sulfites in canned products Double-check all ingredient labels for potential allergens and cross-contamination

Nutritional Information

Calories: 380 Total Fat: 14 g Carbohydrates: 56 g Protein: 12 g per serving

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Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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This recipe comes together quickly and delivers big on flavor making it perfect for busy weeknights

Recipe FAQ

→ How do I know when sweet potatoes are fully baked?

Sweet potatoes are done when they are tender and a fork easily pierces through the skin and flesh.

→ Can I prepare the black bean and corn topping in advance?

Yes, the black bean and corn mixture can be cooked ahead and warmed before assembling.

→ What are good alternatives for the cheese topping?

Plant-based cheeses work well for a vegan option, or you can omit cheese for a lighter finish.

→ How can I add protein to this dish?

Adding cooked shredded chicken or ground turkey enhances protein without altering the core flavors.

→ What garnishes enhance the flavor of this dish?

Fresh avocado, cilantro, scallions, and a squeeze of lime add brightness and balance out the rich toppings.

→ Is it possible to make this dish spicier?

Yes, try adding pickled jalapeños or a dash of hot sauce for extra heat and complexity.