Description
Deliciously baked sweet potatoes topped with a flavorful combination of toppings to create a satisfying meal or side dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup green onions, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the sweet potatoes, then pierce each several times with a fork.
- Place sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, prepare the toppings: In a bowl, combine black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
- Slice each sweet potato down the middle and gently fluff the insides with a fork.
- Top each sweet potato with the black bean mixture, diced avocado, Greek yogurt or sour cream, and green onions.
- Serve immediately and enjoy!
Notes
- Feel free to customize the toppings to your liking. Add cheese, jalapeños, or your favorite salsa for extra flavor.
- These loaded sweet potatoes make a great vegetarian meal option.
- Prep Time: 10
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded sweet potato
- Calories: 320
- Sugar: 8
- Sodium: 300
- Fat: 10
- Carbohydrates: 54
- Fiber: 10
- Protein: 9
Keywords: loaded sweet potato, sweet potato recipe, vegetarian sweet potato, healthy sweet potato, baked sweet potato toppings