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Loaded Sweet Potato Recipe

American · Main course · 60 min total

A hearty and flavorful sweet potato topped with black beans, corn, avocado, and a tangy lime crema, perfect for a satisfying weeknight dinner.

Ingredients

• 4 medium sweet potatoes, scrubbed
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/4 cup crumbled cotija cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 40-45 minutes until tender.
2. While potatoes bake, heat olive oil in a skillet over medium heat. Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Make lime crema: In a small bowl, mix sour cream and lime juice until smooth.
4. Once potatoes are done, let cool slightly. Split each potato open and fluff the flesh with a fork.
5. Top each potato with bean-corn mixture, diced avocado, cilantro, a drizzle of lime crema, and cotija cheese if using.

Tips

• To save time, microwave sweet potatoes for 5-7 minutes instead of baking.
• Store leftover components separately in the fridge for up to 3 days.
• Add a squeeze of lime juice over the top for extra freshness.

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