Description
Loaded Vegetarian Baked Sweet Potatoes are a delicious and comforting dish that brings together the natural sweetness of tender roasted sweet potatoes and a vibrant array of toppings. This easy recipe is perfect for cozy dinners or casual gatherings, allowing you to customize your toppings based on what you love or have on hand. With each bite, enjoy the harmony of flavors that make this dish not just a meal, but an experience to share with family and friends.
Ingredients
Scale
- 2 medium sweet potatoes (about 12 oz each)
- 1 cup canned black beans, rinsed and drained
- 1 ripe avocado
- ½ cup low-fat sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- 1 tsp ground cumin
- 1 tsp chili powder
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes under running water, then dry them off. Place on a parchment-lined baking sheet.
- Roast sweet potatoes for 45-60 minutes until tender enough to pierce easily with a fork.
- While they bake, rinse black beans and drain well. In a bowl, mash avocado with lime juice, salt, and pepper.
- Once sweet potatoes are done, slice each in half lengthwise without cutting all the way through. Open gently and fill with black beans and cheddar cheese.
- Return to the oven briefly until cheese melts. Top with mashed avocado, sour cream or Greek yogurt, green onions, and spices before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 loaded sweet potato (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 20mg
Keywords: For added flavor, try swapping black beans for chickpeas or adding roasted veggies as toppings. Poking holes in sweet potatoes before baking prevents bursting.