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Baked Sweet Potato with toppings Recipe

American · Main course · 60 min total

A simple and healthy baked sweet potato loaded with your choice of toppings, perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

• 2 medium sweet potatoes (about 10 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Scrub sweet potatoes and pat dry. Prick each potato several times with a fork. Rub with olive oil and season with salt and pepper.
3. Place potatoes on prepared baking sheet and bake for 45-50 minutes, until tender when pierced with a fork.
4. While potatoes bake, prepare toppings: mix black beans and corn in a small bowl. Set aside.
5. Remove potatoes from oven and let cool slightly. Slice each potato lengthwise and fluff the flesh with a fork.
6. Top each potato with black bean-corn mixture, shredded cheese, a dollop of sour cream, and cilantro. Serve with lime wedges.

Tips

• For a vegan version, omit cheese and sour cream, or use vegan alternatives.
• Add cooked ground beef or shredded chicken for extra protein.
• Store leftover baked potatoes in the fridge for up to 3 days; reheat in oven or microwave.

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