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Loaded Baked Sweet Potatoes - A Cozy, Flavor-Packed Meal

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes (about 8–10 ounces each)
  • 1 tablespoon olive oil (optional, for rubbing skins)
  • 1 teaspoon kosher salt (divided: for skins and seasoning)
  • 1/2 teaspoon black pepper
  • 1 cup black beans (rinsed and drained)
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 small red onion (finely diced)
  • 1 red bell pepper (diced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 avocado (sliced or mashed)
  • Fresh cilantro or green onions (chopped)
  • Lime wedges (for serving)

Method
 

  1. Preheat the oven. Set your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. Prep the sweet potatoes. Scrub them well and pat dry. Prick each potato 6–8 times with a fork to let steam escape. Rub with a little olive oil and sprinkle with salt if you like crispy skins.
  3. Bake until tender. Place potatoes on the baking sheet and bake for 45–60 minutes, depending on size. They’re done when a knife slides through the center easily and the juices caramelize on the edges.
  4. Make the topping base. While the potatoes bake, warm a skillet over medium heat. Add a drizzle of oil, then sauté the red onion and bell pepper with a pinch of salt until softened, about 4–6 minutes.
  5. Season the mix. Stir in black beans, corn, cumin, smoked paprika, and chili powder. Cook 2–3 minutes until warmed and fragrant. Taste and adjust salt and pepper.
  6. Fluff the potatoes. Once baked, let them cool for 5 minutes. Slice down the center lengthwise and gently press the ends to open them up. Use a fork to fluff the flesh and season with a pinch of salt and pepper.
  7. Load them up. Spoon the bean-corn mixture into each potato. Sprinkle with shredded cheese so it melts against the warm potato. Add a dollop of Greek yogurt or sour cream, plus avocado and herbs.
  8. Finish and serve. Squeeze fresh lime over the top for brightness. Add salsa or hot sauce if you want more kick. Serve immediately while hot.