Loaded Baked Sweet Potatoes
Transform your mealtime with these vibrant and nutritious Loaded Baked Sweet Potatoes, a perfect fusion of wholesome flavors and hearty ingredients! These tender, oven-baked sweet potatoes are packed with spiced black beans, sweet corn, creamy avocado guacamole, and zesty lime, creating a satisfying vegetarian main dish that’s as delightful to eat as it is to prepare. Topped with fresh veggies like cherry tomatoes and red onion, and finished with a dollop of tangy Greek yogurt and optional melted cheddar, this recipe offers a customizable, nutrient-packed experience in every bite. Ready in just under an hour, these loaded sweet potatoes are perfect for easy weeknight dinners or as a show-stopping addition to your next gathering. With simple ingredients and minimal prep, this colorful dish is your go-to for a fun and healthy recipe bursting with flavor!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 can (15 oz) black beans
- 1 cup sweet corn
- 0.5 cup, finely diced red onion
- 1 large avocado
- 1 medium lime
- 0.5 cup grated cheddar cheese (optional)
- 0.5 cup Greek yogurt
- 2 tablespoons, chopped cilantro
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 0.5 cup, halved cherry tomatoes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash and scrub the sweet potatoes thoroughly. Pat them dry, then poke each potato several times with a fork to allow steam to escape while baking.
Rub the sweet potatoes with 1 tablespoon of olive oil and sprinkle them with 1/2 teaspoon of salt. Place them on the prepared baking sheet.
Bake the sweet potatoes in the preheated oven for 45-50 minutes, or until they are fork-tender.
While the sweet potatoes are baking, prepare the toppings. Rinse and drain the black beans. In a small saucepan over medium heat, combine the black beans, cumin, paprika, 1/4 teaspoon of salt, and 1 tablespoon of olive oil. Heat for 5-6 minutes, stirring occasionally, then set aside.
Dice the red onion and halve the cherry tomatoes. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with the juice of one lime and a pinch of salt for a quick guacamole.
Once cooked, remove the sweet potatoes from the oven and allow them to cool slightly, about 5 minutes. Slice each potato lengthwise down the middle, being careful not to cut all the way through.
Using a fork, gently fluff the inside of each potato. Add a sprinkle of cheddar cheese (if using) and let it melt from the heat of the potato.
Top each sweet potato with a generous scoop of black beans, a handful of sweet corn, some diced red onion, cherry tomato halves, and a dollop of Greek yogurt.
Finish with a spoonful of guacamole, a sprinkle of chopped cilantro, and extra lime juice if desired. Serve warm and enjoy your loaded baked sweet potato!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
