🍽️ FittestMe.aiFoodsNutrients

Loaded Baked Sweet Potato Recipe

American · Main course · 60 min total

A hearty and healthy twist on the classic loaded baked potato, featuring tender sweet potatoes topped with black beans, corn, avocado, and a tangy lime crema.

Ingredients

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/4 cup crumbled cotija cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and pat dry. Pierce each several times with a fork. Rub with olive oil and sprinkle with salt.
2. Place potatoes directly on oven rack and bake for 40-45 minutes, until tender when pierced with a knife. Let cool slightly.
3. While potatoes bake, prepare toppings: In a small bowl, combine black beans, corn, cumin, and chili powder. Microwave for 1 minute or until warm.
4. In another bowl, mix sour cream, lime juice, and half the cilantro to make the crema.
5. Once potatoes are cool enough to handle, split them open lengthwise and fluff the insides with a fork.
6. Top each potato with bean-corn mixture, diced avocado, a drizzle of lime crema, remaining cilantro, and cotija cheese if using. Serve immediately.

Tips

• To save time, microwave the sweet potatoes for 5-7 minutes before baking to reduce oven time.
• Leftover loaded potatoes can be stored in the fridge for up to 2 days; reheat in the oven or microwave.
• For a vegan version, use vegan sour cream or omit the crema and cotija.

More about Loaded Baked Sweet Potato →

AI estimate may be inaccurate · Terms