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Loaded Roasted Sweet Potato

Loaded roasted sweet potatoes are baked until a knife slides easily into the center, then filled with warm black beans and corn. Melted sharp cheddar, sour cream, and sliced green onions finish each tender potato.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 sweet potatoes medium (8 to 10 ounces each)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the toppings
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels thawed if frozen
  • 0.5 tsp chili powder
  • 1 cup cheddar cheese shredded sharp
  • 0.5 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 small saucepan

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with foil or parchment paper.
  3. Scrub and dry the sweet potatoes.
  4. Pierce each sweet potato several times with a fork.
  5. Rub the sweet potatoes with the olive oil.
  6. Season the sweet potatoes with the kosher salt and black pepper.
  7. Place the potatoes on the baking sheet and roast for 45 to 60 minutes, until a knife slides easily into the thickest part.
Make and add the toppings
  1. About 10 minutes before the potatoes are done, combine the black beans, corn, and chili powder in a small saucepan.
  2. Cook the mixture over medium heat for 5 to 7 minutes, stirring occasionally, until hot.
  3. Split each hot potato lengthwise without cutting all the way through.
  4. Gently press the ends of each potato to open it.
  5. Divide the bean mixture among the potatoes.
  6. Sprinkle the potatoes with the cheddar and return them to the oven for 5 to 7 minutes, until the cheese is melted.
  7. Top with the sour cream and green onions and serve hot.

Notes

For the best texture, roast until a knife slides easily into the thickest part. Refrigerate leftovers for 3 to 4 days; freezing is not recommended once topped. For a dairy-free swap, use dairy-free cheddar and sour cream.