Save Sweet potatoes are roasted until tender and topped with a hearty flavorful mix of black beans corn cheese and fresh garnishes for a satisfying hands-off weeknight dinner.
This recipe became a fast favorite in my house because it combines simple preparation with big flavors and wholesome ingredients.
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
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Sweet Potatoes:
- Prick sweet potatoes several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 45 50 minutes or until fork-tender.
- Cook Topping:
- While the sweet potatoes bake heat 1 tablespoon olive oil in a skillet over medium heat. Add black beans corn smoked paprika cumin chili powder and black pepper. Stir and cook for 3 4 minutes until heated through and fragrant.
- Slice Sweet Potatoes:
- Once the sweet potatoes are cooked let cool slightly. Slice each sweet potato lengthwise gently pressing open to create a pocket.
- Fill Potatoes:
- Fluff the interiors with a fork then divide the black bean and corn mixture evenly among the sweet potatoes.
- Add Cheese:
- Sprinkle each with shredded cheese. Return to the oven for 2 3 minutes to melt the cheese if desired.
- Add Garnishes:
- Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime. Serve immediately.
Save Nothing brings the family together like sharing these loaded sweet potatoes on a cozy weekday evening.
Notes
Try toppings like pickled jalapeños or salsa for more flavor. Serve with a simple side salad for a complete meal.
Required Tools
Baking sheet Parchment paper Fork Skillet Knife and cutting board
Allergen Information
Contains Milk (cheese sour cream/yogurt) May contain Sulfites (in canned products) Double-check all ingredient labels for potential allergens and cross-contamination.
Save This simple recipe delivers big flavor with minimal effort.
Recipe Questions
- → Can I prepare this dish vegan?
Yes, substitute plant-based cheese and vegan yogurt for the cheese and sour cream to make it vegan-friendly.
- → What is the best way to bake the sweet potatoes?
Preheat the oven to 400°F (200°C), prick the sweet potatoes with a fork, rub with olive oil and salt, then bake on a lined sheet for 45–50 minutes until fork-tender.
- → Can I add protein to this meal?
Absolutely, cooked shredded chicken or ground turkey can be added for extra protein.
- → Which spices enhance the black bean and corn topping?
Smoked paprika, ground cumin, chili powder, and black pepper give the topping a rich, smoky, and mildly spicy flavor.
- → What garnishes complement the dish well?
Diced avocado, fresh cilantro, scallions, and a squeeze of lime provide freshness and balance to the rich flavors.