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!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

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.

Step 3

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.

Step 4

Bake the sweet potatoes in the preheated oven for 45-50 minutes, or until they are fork-tender.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1504.7g)

Amount per serving	% Daily Value*
Calories	1727.1

Total Fat 80.7g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 63.9mg	0%
Sodium 4379.9mg	0%
Total Carbohydrate 201.6g	0%
Dietary Fiber 55.5g	0%
Total Sugars 34.7g
Protein 58.2g	0%

Vitamin D 12IU	0%
Calcium 912.1mg	0%
Iron 12.7mg	0%
Potassium 1475.6mg	0%

*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.

Source of Calories

Fat: 41.1%

Protein: 13.2%

Carbs: 45.7%