why make this recipe
This recipe gives warm, sweet potatoes filled with tasty toppings. It is easy to make and fills you up. You can pair it with other simple dishes like crispy parmesan roasted squash for a full meal.
introduction
Loaded Roasted Sweet Potatoes use simple ingredients and bake in one step. The sweet potato is soft inside and holds beans, corn, avocado, and a creamy topping. This meal works for lunch or dinner and cooks with little hands-on time. You can also try other easy mains like baked chicken with potatoes and green beans on busy nights.
how to make Loaded Roasted Sweet Potatoes
Preheat the oven and roast the sweet potatoes until they are soft. While they bake, warm the black beans and corn. Slice the potatoes open, fluff the flesh, and add the toppings: beans, corn, avocado, and a dollop of sour cream or yogurt. Finish with chives or green onions for a fresh bite. For another slow-cooked option, see a simple crockpot potato dish like creamy crockpot ham and potatoes.
Ingredients :
- Sweet potatoes
- Olive oil
- Salt
- Pepper
- Black beans
- Corn
- Avocado
- Sour cream or Greek yogurt
- Chives or green onions
Directions :
- Preheat the oven to 425°F (220°C).
- Wash and scrub the sweet potatoes, then pierce them with a fork.
- Rub sweet potatoes with olive oil, and sprinkle with salt and pepper.
- Bake sweet potatoes for about 45-60 minutes, until tender.
- In the last 10 minutes of baking, prepare the toppings: heat black beans and corn together.
- Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
- Top with heated black beans, corn, diced avocado, sour cream or Greek yogurt, and sprinkle with chives or green onions.
- Serve warm and enjoy!
how to serve Loaded Roasted Sweet Potatoes
Serve each potato warm on a plate. Let people add extra toppings at the table. Offer lime wedges, hot sauce, or extra yogurt on the side. These potatoes work well with a simple salad or roasted veggies.
how to store Loaded Roasted Sweet Potatoes
Cool any leftovers to room temperature. Put the potatoes and toppings in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave for a few minutes. Keep avocado separate if you want it to stay fresh longer.
tips to make Loaded Roasted Sweet Potatoes
- Choose even-size potatoes so they cook in the same time.
- Pierce the skins well so steam can escape.
- Rub oil on the skin to get softer, tastier skin.
- Warm the beans and corn with a pinch of cumin or chili powder for more flavor.
- If you like crisp skin, finish potatoes under the broiler for 2-3 minutes.
variation (if any)
- Add shredded cheese and return to the oven until melted.
- Swap black beans for pinto or chickpeas.
- Use salsa or pico de gallo instead of sour cream for a tangy twist.
- Make it spicy with jalapeños or hot sauce.
FAQs
Q: Can I make these ahead of time?
A: Yes. Bake the potatoes, then cool and refrigerate. Reheat and add fresh toppings when ready to eat.
Q: Can I use frozen corn or canned beans?
A: Yes. Frozen or canned work fine. Heat them well before topping the potatoes.
Q: Are these suitable for meal prep?
A: Yes. Store potatoes and toppings separately. Add avocado when you serve.
Q: Can I use plain yogurt instead of sour cream?
A: Yes. Plain Greek yogurt gives a similar tang and adds protein.
Q: How do I know when the sweet potatoes are done?
A: They are done when a fork slides into the center easily.
Conclusion
For a clear, tested take on loaded sweet potatoes with tips and photos, see this Loaded Baked Sweet Potatoes Recipe.