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
This recipe has become a family favorite perfect for busy weeknights when I want something nutritious and easy to prepare
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 to 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 to 4 minutes until heated through and fragrant
- Assemble:
- Once the sweet potatoes are cooked let cool slightly Slice each sweet potato lengthwise gently pressing open to create a pocket Fluff the interiors with a fork then divide the black bean and corn mixture evenly among the sweet potatoes
- Add Cheese and Bake:
- Sprinkle each with shredded cheese Return to the oven for 2 to 3 minutes to melt the cheese if desired
- Add Garnishes and Serve:
- Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime Serve immediately
Save My family enjoys gathering around this meal especially during the cooler months making it a comforting tradition
Variations
Try adding cooked shredded chicken or ground turkey for a protein boost Or use vegan cheese and yogurt for a dairy-free alternative
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days Reheat in the oven to retain crispness
Serving Suggestions
Serve with a side salad or steamed greens for a complete balanced meal
Save This easy versatile dish is sure to become a staple in your meal rotation enjoy the flavors and simplicity
Kitchen Guide
- → How do I ensure the sweet potatoes are perfectly tender?
Prick the sweet potatoes several times and bake at 400°F for 45–50 minutes until a fork slides in easily.
- → Can I prepare the bean and corn topping ahead of time?
Yes, you can cook the black bean and corn mixture in advance and reheat briefly before assembling.
- → What variations work well with this dish?
Try adding pickled jalapeños, salsa, or swapping cheddar for plant-based cheese for different flavors.
- → Is it possible to make this dish vegan?
Use vegan cheese and substitute sour cream with plant-based yogurt to keep it plant-based.
- → What sides pair nicely with loaded baked sweet potatoes?
A simple green salad complements the hearty sweet potatoes without overpowering the flavors.