Pin it 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 favorite in my household for quick weeknight dinners that don't compromise on taste or nutrition.
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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
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Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare 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.
- Garnish and Serve:
- Top with sour cream or Greek yogurt diced avocado, cilantro, scallions, and a squeeze of lime. Serve immediately.
Pin it This dish always brings the family together, sharing stories while enjoying a nutritious and delicious meal.
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Variations
Try adding cooked shredded chicken or ground turkey for a non-vegetarian option, or swap cheese for a vegan alternative to keep it plant-based.
Serving Suggestions
Serve with a simple side salad or warm tortillas to make it a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
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With these tips, your loaded baked sweet potatoes will be a guaranteed hit every time.
Recipe FAQs
- → How do I ensure the sweet potatoes bake evenly?
Prick the sweet potatoes several times with a fork before baking to allow steam to escape and ensure even cooking.
- → Can I prepare the black bean and corn topping ahead of time?
Yes, the topping can be cooked in advance and heated just before assembling the dish for convenience.
- → What can I use as a substitute for cheddar cheese?
Try a Mexican cheese blend or a plant-based cheese alternative if you prefer or need a vegan option.
- → How should I store leftovers to maintain freshness?
Store any leftovers in an airtight container in the refrigerator for up to 3 days, then reheat gently before serving.
- → Is it possible to add protein to this dish?
Yes, cooked shredded chicken or ground turkey can be added to the topping for extra protein and heartiness.
