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Ingredients
- 4 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, salsa, hot sauce
Recipe Directions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender.
- While the sweet potatoes are baking, prepare the toppings. In a large bowl, combine the black beans, corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste and toss to combine.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and fluff the insides with a fork.
- To assemble, spoon the bean and vegetable mixture over each sweet potato half. Top with any optional toppings of your choice, such as shredded cheese, sour cream, salsa, or hot sauce.
- Serve immediately and enjoy the flavor explosion!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Knife
Storage Instructions
If you have any leftovers (which is rare because these loaded sweet potatoes are so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.
Food Pairings
Loaded sweet potatoes pair well with a variety of dishes and beverages. For a complete meal, serve them alongside a fresh green salad or grilled vegetables. If you’re feeling indulgent, pair them with a glass of crisp white wine or a refreshing fruity cocktail.
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