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- 4 medium sweet potatoes - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup shredded cheddar cheese (or vegan cheese for a dairy-free option) - 1/2 cup Greek yogurt (or dairy-free yogurt) - 1 ripe avocado, diced - 2 green onions, sliced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Loaded Sweet Potato Skins with Black Beans

Discover the deliciousness of loaded sweet potato skins in this easy recipe that transforms sweet potatoes into a healthy and satisfying dish. Packed with black beans, corn, and tasty toppings like cheese and avocado, these skins are perfect for any occasion—whether as a fun appetizer or a quick weeknight meal. Enjoy the rich flavors and nutritional benefits of this versatile dish that caters to everyone, including those following plant-based diets. Enjoy cooking and sharing this wholesome treat!
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded sharp cheddar cheese (or vegan cheese for a plant-based version)

½ cup Greek yogurt or dairy-free yogurt

1 avocado, diced

2 green onions, sliced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

Olive oil for brushing

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions
 

Prepare the Sweet Potatoes: Start by preheating your oven to 400°F (200°C). Rinse the sweet potatoes thoroughly under cold water, scrubbing to remove any dirt. Pat them dry with a clean towel. Use a fork to prick each potato several times, creating small holes to allow steam to escape during baking.

    Bake the Sweet Potatoes: Arrange the pricked sweet potatoes on a baking sheet lined with parchment paper for easy cleanup. Bake them in the preheated oven for 45-60 minutes. The potatoes are done when they are tender; you can test this by inserting a fork or knife into the thickest part, ensuring it slides in easily.

      Prepare the Filling: While the sweet potatoes are baking, combine the black beans and corn in a medium mixing bowl. Sprinkle in the ground cumin, chili powder, garlic powder, and season generously with salt and pepper. Stir until all ingredients are well mixed and set aside to allow the flavors to meld.

        Scoop and Cut: Once the sweet potatoes are cooked and cool enough to handle, take each potato and carefully slice it in half lengthwise. Using a spoon, scoop out some of the flesh, leaving about ¼ inch of the skin intact to form sturdy boats. Save the scooped-out flesh for another recipe, like a delicious sweet potato mash.

          Assemble the Skins: Brush the inside of each sweet potato skin with a light coating of olive oil to enhance flavor and help crisp them up during baking. Place the skins back on the lined baking sheet, scooped side facing up. Generously fill each skin with the black bean and corn mixture. Top each filled skin with a sprinkle of shredded cheese.

            Second Bake: Return the assembled sweet potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling, creating a golden, inviting topping.

              Garnish and Serve: After baking, remove the sweet potato skins from the oven and allow them to cool just slightly. Top each loaded skin with a dollop of Greek yogurt or dairy-free yogurt, add the diced avocado, and finish with a sprinkle of sliced green onions. For an extra touch of freshness, garnish with cilantro, if desired. Serve with lime wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4