Tender baked sweet potatoes topped with black beans, corn, cheese, and fresh garnishes for a hearty meal.
# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Black Bean & Corn Topping
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1 cup frozen or canned corn, drained
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon chili powder
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ Cheese & Garnishes
11 - 1 cup shredded cheddar cheese or Mexican blend
12 - 1/4 cup sour cream or Greek yogurt
13 - 1 small avocado, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 2 scallions, thinly sliced
16 - 1 small lime, cut into wedges
# Step-by-Step Guide:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Prick each sweet potato several times with a fork, rub with olive oil, and sprinkle with kosher salt. Arrange on the baking sheet.
03 - Bake the sweet potatoes for 45 to 50 minutes until soft and tender when pierced with a fork.
04 - Meanwhile, heat olive oil in a skillet over medium heat. Add black beans, corn, smoked paprika, ground cumin, chili powder, and black pepper. Stir and cook for 3 to 4 minutes until warmed and fragrant.
05 - Remove sweet potatoes from oven and let cool slightly. Slice lengthwise and gently open each to form a pocket. Fluff the interior with a fork.
06 - Distribute the black bean and corn mixture evenly into each sweet potato. Sprinkle with shredded cheese, then return to the oven for 2 to 3 minutes to melt the cheese.
07 - Top with sour cream or Greek yogurt, diced avocado, cilantro, scallions, and a squeeze of lime. Serve immediately.
