Pin this Tender sweet potatoes baked until fluffy create a warm and comforting base that's perfect for a savory, hearty topping. Our Loaded Baked Sweet Potatoes combine wholesome black beans, fresh vegetables, and smoky spices, finished with creamy avocado and a bright squeeze of lime. This easy-to-make dish is a satisfying, hands-off weeknight dinner ideal for vegetarian and gluten-free lifestyles.
Pin this This recipe strikes the perfect balance of sweet and smoky flavors, with the soft texture of baked sweet potatoes complementing the hearty black bean topping. The fresh avocado and lime brighten every bite, making it a crowd-pleasing dinner that's both flavorful and nourishing.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 oz/425 g) black beans, drained and rinsed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeded and diced (optional)
- ½ cup shredded cheddar or Monterey Jack cheese (optional)
- 1 large avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ¼ cup sour cream or Greek yogurt (optional)
Instructions
- 1. Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place on a baking sheet lined with parchment paper.
- 2. Bake sweet potatoes for 45–55 minutes, until tender when pierced with a fork.
- 3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until softened. Add bell pepper, garlic, cumin, and smoked paprika, and sauté for 3 more minutes.
- 4. Stir in black beans, corn, salt, pepper, and jalapeño (if using). Cook for 5 minutes until heated through. Remove from heat.
- 5. When sweet potatoes are done, carefully slice them lengthwise and gently fluff the flesh with a fork.
- 6. Spoon the black bean mixture over each sweet potato. Top with cheese, if desired, and return to the oven for 3–5 minutes until melted.
- 7. Serve topped with avocado, cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt, if desired.
Zusatztipps für die Zubereitung
Pre-scrubbing the sweet potatoes before baking ensures a clean, edible skin. Use a fork to pierce them well so they cook evenly. When fluffing the flesh, be gentle to maintain the potato's texture and allow it to absorb the flavorful topping. If adding cheese, keep an eye on the oven so it melts perfectly without burning.
Varianten und Anpassungen
For a vegan version, omit cheese and substitute sour cream or Greek yogurt with plant-based alternatives. To add protein, try topping with cooked shredded chicken or pulled pork. Experiment by swapping black beans for pinto or kidney beans to vary the flavor profile.
Serviervorschläge
Loaded Baked Sweet Potatoes pair wonderfully with a crisp Sauvignon Blanc or a light Mexican lager, balancing the smoky and fresh flavors. Serve alongside a simple green salad or steamed vegetables for a complete meal.
Pin this This Loaded Baked Sweet Potatoes recipe offers a perfect weeknight dinner that's both nutritious and full of flavor without requiring constant attention. It's an inviting meal that can be adapted to fit your preferences and dietary needs while bringing bright and hearty flavors to your table.
Recipe FAQs
- → How do I know when sweet potatoes are fully baked?
Sweet potatoes are done when they can be easily pierced with a fork and feel soft inside. Baking for 45–55 minutes at 400°F is usually sufficient for medium-sized potatoes.
- → Can I prepare the black bean topping in advance?
Yes, the black bean and vegetable mixture can be cooked ahead and reheated before serving. Store it in an airtight container in the fridge for up to two days.
- → What alternatives can I use for black beans?
Pinto or kidney beans are great substitutes if you prefer different flavors or textures in the topping.
- → How can I make this dish vegan?
Omit cheese and sour cream, replacing dairy with plant-based yogurt or sour cream alternatives for a completely vegan version.
- → What wine pairs well with loaded baked sweet potatoes?
A crisp Sauvignon Blanc or a light Mexican lager complements the savory and earthy flavors of the dish without overpowering them.