Pin Sweet potatoes take center stage as they're roasted until tender, then loaded with a satisfying mix of black beans, corn, cheese, and fresh garnishes to create a hands-off weeknight dinner the whole family will love.
When I first made loaded baked sweet potatoes on a busy weeknight, I was surprised by how simple and rewarding this recipe was. Now, it's a go-to for fast suppers or when we want to eat more plant-based without sacrificing flavor.
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
- Prep & Roast Sweet Potatoes:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Prick sweet potatoes several times with a fork, rub with olive oil and sprinkle with salt. Bake for 45 to 50 minutes until fork-tender.
- Make the Black Bean & Corn Topping:
- While sweet potatoes bake, heat olive oil in a skillet over medium heat. Add black beans, corn, smoked paprika, cumin, chili powder, and black pepper. Stir and cook 3 to 4 minutes until heated through.
- Slice & Fill:
- Let sweet potatoes cool slightly. Slice each lengthwise and gently press open to create a pocket. Fluff the interiors with a fork.
- Load & Melt Cheese:
- Divide black bean and corn mixture among sweet potatoes. Sprinkle with shredded cheese. Return to oven for 2 to 3 minutes to melt the cheese, if desired.
- Finish & Serve:
- Top with sour cream or Greek yogurt, diced avocado, cilantro, scallions, and lime. Serve immediately.
Pin These loaded sweet potatoes have become a weeknight favorite, and my kids love picking their own toppings to pile on. The hands-off roasting gives us time to catch up around the kitchen before dinner.
Variations & Add-Ins
Add cooked shredded chicken or ground turkey for a protein boost or keep it strictly meatless with extra beans. Try salsa or pickled jalapeno, or swap cheddar for pepper jack for a spicy twist.
Serving Suggestions
Serve these loaded sweet potatoes with a simple green salad or alongside grilled veggies for a bright, balanced dinner. A squeeze of lime adds a zesty finish.
Allergen & Nutrition Info
This meal contains dairy (cheese, sour cream/yogurt) and may contain sulfites if using canned products. Each serving offers about 380 calories, 14 g fat, 56 g carbs, and 12 g protein. Always check ingredient labels if allergies are a concern.
Pin Loaded baked sweet potatoes are customizable, crowd-pleasing, and make leftovers taste just as good the next day. Add plenty of fresh lime and cilantro at the table for a pop of brightness.
Recipe FAQ
- → How do I ensure the sweet potatoes are perfectly tender?
Prick each sweet potato several times with a fork before baking and cook at 400°F (200°C) for 45-50 minutes until a fork slides in easily.
- → Can I prepare the black bean and corn topping ahead of time?
Yes, the topping can be made in advance and reheated gently in a skillet before stuffing the potatoes.
- → What cheese works best for melting on top?
Shredded cheddar or a Mexican cheese blend melts well to add a rich, creamy layer.
- → Are there easy ways to make this dish vegan?
Use plant-based cheese and substitute sour cream or Greek yogurt with vegan alternatives.
- → What garnishes complement the flavors best?
Diced avocado, fresh cilantro, scallions, and a wedge of lime add freshness and balance the spices.
- → Can I add protein options to this dish?
Certainly! Cooked shredded chicken or ground turkey can be mixed with the black bean topping for additional protein.