Roasted sweet potatoes with a flavorful mix of black beans, corn, cheese, and fresh garnishes.
# What you need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Black Bean & Corn Topping
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1 cup frozen or canned corn, drained
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon chili powder
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ Cheese & Garnishes
11 - 1 cup shredded cheddar cheese or Mexican blend
12 - 1/4 cup sour cream or Greek yogurt
13 - 1 small avocado, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 2 scallions, thinly sliced
16 - 1 small lime, cut into wedges
# Steps to follow:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Prick sweet potatoes several times with a fork, rub with olive oil, and sprinkle with salt. Place on the baking sheet.
03 - Bake the sweet potatoes for 45 to 50 minutes or until fork-tender.
04 - In a skillet over medium heat, warm 1 tablespoon olive oil. Add black beans, corn, smoked paprika, cumin, chili powder, and black pepper; stir and cook for 3 to 4 minutes until heated through.
05 - Once baked, let sweet potatoes cool slightly, then slice lengthwise and gently press open to create pockets.
06 - Fluff the inside of each sweet potato with a fork and fill evenly with the black bean and corn mixture.
07 - Sprinkle shredded cheese over the filled sweet potatoes and return to the oven for 2 to 3 minutes to melt the cheese, if desired.
08 - Top with sour cream or Greek yogurt, diced avocado, cilantro, scallions, and a squeeze of lime. Serve immediately.
