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 dish is perfect for busy evenings when you want something delicious without a lot of effort

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

Step 1:

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

Step 2:

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

Step 3:

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

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

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

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This recipe has become a favorite for family dinners especially on busy weeknights when everyone appreciates a wholesome home-cooked meal

Nutritional Information

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

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

Tips for Best Results

Use well-scrubbed sweet potatoes for best texture and flavor Store leftovers in an airtight container for up to three days

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This nutritious and flavorful recipe is sure to become a staple in your weekly meal rotation

Recipe FAQs

→ How do I bake sweet potatoes until tender?

Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, rub with olive oil and salt, then bake for 45-50 minutes until soft when pierced with a fork.

→ What spices complement the black bean and corn mixture?

Smoked paprika, ground cumin, chili powder, and black pepper add a smoky, earthy, and mildly spicy flavor to the black bean and corn topping.

→ Can this dish be made vegan?

Yes, replace shredded cheese with plant-based alternatives and use vegan yogurt or omit the sour cream to keep it vegan-friendly.

→ What fresh garnishes enhance the flavor?

Diced avocado, chopped cilantro, sliced scallions, and a squeeze of lime add brightness, creaminess, and fresh aroma to the dish.

→ How can I add more protein to the meal?

Incorporate cooked shredded chicken, ground turkey, or other proteins alongside the black bean mixture for additional protein.