Save 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 has become a family favorite on busy nights when I want something tasty yet simple to prepare.
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
- 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:
- 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:
- Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime. Serve immediately.
Save My family loves gathering around the table enjoying these loaded potatoes especially on chilly evenings.
Variations
Add cooked shredded chicken or ground turkey for extra protein. Try toppings like pickled jalapeños or salsa for more flavor.
Serving Suggestions
Serve with a simple side salad for a complete meal.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Save These loaded baked sweet potatoes are a flavorful easy meal perfect for busy weeknights or meal prep.
Kitchen Questions
- → How do I know when the sweet potatoes are fully cooked?
Sweet potatoes are done when a fork easily pierces through to the center without resistance. Baking for 45–50 minutes usually achieves tender results.
- → Can I prepare the black bean and corn topping ahead of time?
Yes, the topping can be cooked in advance and stored in the refrigerator for up to two days. Reheat gently before assembling.
- → What cheeses work best for melting on top?
Cheddar and Mexican blend cheeses melt well, providing rich flavor and a creamy texture that complements the beans and spices.
- → Are there suggestions for extra spice or heat?
Adding pickled jalapeños, salsa, or extra chili powder to the topping can enhance the heat and add layers of flavor.
- → How can I make this dish vegan-friendly?
Use plant-based cheese alternatives and substitute sour cream with vegan yogurt to maintain creamy garnishes without dairy.
- → What sides pair well with this dish?
A simple green salad or steamed vegetables complement the bold flavors, rounding out the meal with fresh, crisp elements.