Loaded Baked Sweet Potatoes (Printable)

Roasted sweet potatoes topped with seasoned black beans, corn, avocado, and cheddar cheese for a wholesome meal.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Toppings

02 - 1 cup canned black beans, rinsed and drained
03 - 1 cup corn kernels (fresh, frozen, or canned)
04 - 1 ripe avocado, diced
05 - 1/2 cup shredded cheddar cheese or dairy-free alternative
06 - 1/4 cup sour cream or Greek yogurt
07 - 1/4 cup chopped fresh cilantro
08 - 1/4 cup sliced green onions
09 - 1 small jalapeño, thinly sliced (optional)
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - Salt and black pepper, to taste
13 - Lime wedges, to serve

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or foil.
02 - Pierce each sweet potato several times with a fork, then arrange them on the prepared baking sheet.
03 - Bake for 40 to 50 minutes until tender when pierced and the skins are crisp.
04 - In a small bowl, combine black beans, corn, smoked paprika, ground cumin, salt, and pepper.
05 - Allow the baked sweet potatoes to rest for 5 minutes, then slice open lengthwise and fluff the interior with a fork.
06 - Top each sweet potato with the seasoned bean and corn mix, shredded cheese, diced avocado, sour cream or Greek yogurt, cilantro, green onions, and jalapeño if desired.
07 - Serve immediately accompanied by lime wedges.

# Expert Tips:

01 -
  • Minimal prep and hands-off baking
  • A nutritious, crowd-pleasing meal
02 -
  • For vegan, use dairy-free cheese and yogurt
  • Add cooked shredded chicken or crumbled bacon for extra protein if desired
03 -
  • Use parchment paper to avoid sticking and make cleanup easy
  • Allow sweet potatoes to cool slightly before slicing to keep them fluffy
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