Save A comforting, nutritious weeknight dinner featuring sweet potatoes baked until tender and loaded with a vibrant mix of toppings for a hearty, hands-off meal.
I first made these loaded baked sweet potatoes on a busy Tuesday when I wanted something hearty, colorful, and simple to prep ahead. The combination of flavors and textures was a hit with my family, and clean-up was a breeze thanks to the parchment paper!
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Ingredients
- Sweet potatoes: 4 medium, scrubbed
- Black beans: 1 cup canned, drained and rinsed
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, diced
- Green onions: 2, thinly sliced
- Fresh cilantro: 1/4 cup, chopped
- Cheddar cheese (optional): 1/2 cup shredded (use vegan cheese for dairy-free)
- Sour cream or Greek yogurt (optional): 1/4 cup (use dairy-free alternative if desired)
- Olive oil: 1 teaspoon
- Ground cumin: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/4 teaspoon
- Salt and black pepper: to taste
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Instructions
- Prepare the sweet potatoes:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Pierce each sweet potato several times with fork, rub with olive oil, sprinkle with salt, and place on sheet.
- Bake:
- Bake for 45 to 50 minutes until tender and easily pierced with fork.
- Warm the beans:
- Combine black beans, cumin, smoked paprika, chili powder, salt, and pepper in small saucepan. Warm over low heat for 5 minutes, stirring occasionally.
- Slice and fluff:
- Let sweet potatoes cool slightly, then slice open lengthwise and fluff flesh with fork.
- Top and serve:
- Top each potato with black beans, cherry tomatoes, cheddar cheese, avocado, green onions, cilantro, and sour cream or yogurt. Serve hot with extra toppings as desired.
Save This meal is often requested by my kids, especially on chilly evenings when everyone wants something cozy but healthy.
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Required Tools
Baking sheet, parchment paper, small saucepan, fork, knife
Allergen Information
Contains dairy (cheese, sour cream or yogurt); use dairy-free alternatives if needed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 375, Total Fat: 11 g, Carbohydrates: 60 g, Protein: 10 g per serving
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Loaded baked sweet potatoes are great for family dinners and ideal when you want minimal effort and plenty of nutrition in every bite.
Recipe FAQ
- → How do I know when the sweet potatoes are fully cooked?
Sweet potatoes are ready when you can easily pierce them with a fork and the flesh feels soft throughout.
- → Can I make this dish vegan-friendly?
Yes, use plant-based cheese and dairy-free yogurt or sour cream alternatives to keep it vegan.
- → What spices enhance the flavor best?
Ground cumin, smoked paprika, and a bit of chili powder bring warmth and depth to the black bean topping.
- → Can I add protein to this meal?
Grilled or shredded rotisserie chicken works well for added protein without altering flavors significantly.
- → Are there any recommended tools for preparation?
A baking sheet, parchment paper, a small saucepan for warming beans, and basic utensils like a fork and knife will help with cooking and assembling.
- → How can I spice up this dish?
Add jalapeño slices or a dash of hot sauce to the bean mixture or as a topping for a spicy kick.
