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 remember the first time I made loaded baked sweet potatoes for dinner. The colors and flavors melted together while the sweet potatoes baked, and everyone kept coming back for seconds because every bite felt satisfying and fresh.
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
- Shredded cheddar cheese: 1/2 cup (use vegan cheese for dairy-free)
- Sour cream or Greek yogurt: 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
Instructions
- Preheat & Prepare:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prep Sweet Potatoes:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the lined baking sheet.
- Bake:
- Bake for 45 to 50 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Warm Black Beans:
- Combine the black beans, cumin, smoked paprika, chili powder, salt, and pepper in a small saucepan. Warm over low heat for 5 minutes, stirring occasionally.
- Slice & Fluff:
- When the potatoes are done, let cool slightly. Slice each sweet potato open lengthwise and gently fluff the flesh with a fork.
- Top & Serve:
- Top each potato with black beans, cherry tomatoes, cheddar cheese, avocado, green onions, cilantro, and a dollop of sour cream or yogurt. Serve hot, with additional toppings as desired.
Save My kids love to help arrange the toppings, and it's become a fun family tradition on cozy evenings when we want a relaxing meal together.
Required Tools
Baking sheet, parchment paper, small saucepan, fork, knife
Allergen Information
Contains dairy (cheese, sour cream or yogurt). Use dairy-free alternatives for a vegan version, and always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 375, Total Fat: 11 g, Carbohydrates: 60 g, Protein: 10 g (per serving)
Save Finish with a spritz of lime or a sprinkle of extra cilantro for a vibrant touch. Enjoy these loaded sweet potatoes hot for maximum flavor and comfort.
Recipe FAQ
- → How do I know when sweet potatoes are done baking?
They are tender when easily pierced with a fork and the skin feels slightly crisp.
- → Can I prepare the toppings in advance?
Yes, black beans can be warmed ahead, and vegetables like tomatoes and avocado should be added fresh to maintain texture.
- → What can I substitute for cheddar cheese?
Use vegan cheese or omit entirely for a dairy-free version without compromising flavor.
- → How can I add more protein to this dish?
Consider adding grilled or shredded rotisserie chicken, or increase black beans for a vegetarian boost.
- → What spices enhance the black bean topping?
Ground cumin, smoked paprika, and chili powder bring warmth and depth to the black beans.