Loaded Sweet Potatoes

Looking for a budget-friendly meal that's easy to make, packed with nutrients, and full of flavor? These Loaded Sweet Potatoes check all the boxes.

Ingredients

• 2 medium sweet potatoes, scrubbed and patted dry

• 1 tbsp olive oil

• Salt and pepper

• 1 small can black beans, rinsed and drained

• 1 small can corn, rinsed and drained (or kernels from 1 cob of corn)

• 1 cup shredded cheese

• ½ tomato, seeded and diced

• 2 green onions, trimmed and sliced on the bias

• ¾ cup shredded lettuce

Optional Toppings

• Hot pepper rings, chilies, or hot sauce

• Fresh coriander

• Sour cream

Directions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Slice the sweet potatoes in half lengthwise. Brush all sides with olive oil and sprinkle with salt. Place them cut-side down on the baking sheet and roast for 30 to 40 minutes, or until fork tender.

Step 2: Prepare the Potatoes

Remove the sweet potatoes from the oven and carefully flip them over. Allow them to cool slightly before using a fork to fluff the inside flesh and gently flatten each half. Season with salt and pepper.

Step 3: Prepare the Toppings

While the sweet potatoes roast, prepare the fresh toppings:

• Rinse and drain the black beans and corn.

• Dice the tomato.

• Slice the green onions.

• Finely shred the lettuce.

Step 4: Load and Bake

Sprinkle half of the cheese over the sweet potato halves.

Top with black beans and corn, then add the remaining cheese. Return to the oven for about 5 minutes, or until the cheese is melted and the toppings are warmed through.

Step 5: Finish and Serve

Top each sweet potato with tomato, green onion, lettuce, and any optional toppings you'd like to add.

Serve warm with a dollop of sour cream and a sprinkle of fresh coriander for extra flavor.

Tips

• Add extra vegetables such as diced bell peppers, avocado, or sautéed onions for even more flavour and nutrition.

• Swap black beans for kidney beans, chickpeas, or lentils based on what you have on hand.

• Make it a complete meal by adding cooked ground turkey, shredded chicken, or crumbled tofu.

• Prepare the toppings ahead of time for a quick and easy weeknight dinner.

• Leftover loaded sweet potatoes can be stored in the refrigerator for up to 3 days and reheated for a quick lunch.

• Adjust the heat level with hot sauce, jalapeños, or chili flakes to suit your taste.

  Serves: 4
  Prep Time: 15 minutes
  Cook Time: 40-45 minutes