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
I first served this to my family and everyone loved the comforting flavors and easy prep
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 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.
- Garnish and Serve:
- Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime. Serve immediately.
Save My family always gathers around the table eagerly anticipating these loaded sweet potatoes especially on busy weeknights
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
Nutritional Information
Calories 380 Total Fat 14 g Carbohydrates 56 g Protein 12 g per serving
Save Enjoy this hearty wholesome meal as a quick weeknight dinner that everyone will love
Recipe Guide
- → How do I know when sweet potatoes are fully baked?
They should be fork-tender, meaning a fork can easily pierce through without resistance, which usually takes 45–50 minutes at 400°F.
- → Can I use fresh corn instead of frozen or canned?
Yes, fresh corn kernels can be used and lightly sautéed with the beans and spices for best flavor and texture.
- → What are good substitutions for cheddar cheese?
Mexican cheese blends, Monterey Jack, or a plant-based cheese can be used depending on dietary preferences.
- → How can I make this dish vegan?
Swap cheese and sour cream with plant-based cheese and vegan yogurt or cashew cream for a dairy-free version.
- → What spices enhance the black bean and corn topping?
Smoked paprika, cumin, chili powder, and black pepper provide smoky, warm, and slightly spicy notes that complement the sweetness of the potatoes.
- → Can this be prepared ahead of time?
Yes, bake the sweet potatoes and prepare the topping in advance. Reheat before assembling and adding fresh garnishes for best results.