Save Sweet potatoes are roasted until tender and topped with a hearty flavorful mix of black beans corn cheese and fresh garnishes for a satisfying hands-off weeknight dinner.
This dish quickly became a family favorite because of its comforting flavors and simple assembly.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes scrubbed 1 tablespoon olive oil 1/2 teaspoon kosher salt
- Black Bean & Corn Topping: 1 (15 oz / 400 g) can black beans drained and rinsed 1 cup (150 g) frozen or canned corn drained if needed 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1 tablespoon olive oil
- Cheese & Garnishes: 1 cup (100 g) shredded cheddar cheese (or Mexican blend) 1/4 cup (60 g) sour cream or Greek yogurt 1 small avocado diced 1/4 cup (10 g) fresh cilantro chopped 2 scallions thinly sliced 1 small lime cut into wedges
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C) Line a baking sheet with parchment paper
- Prepare Sweet Potatoes:
- Prick sweet potatoes several times with a fork Rub with olive oil and sprinkle with salt Place on the prepared baking sheet and bake for 45 50 minutes or until fork-tender
- Make Topping:
- While the sweet potatoes bake heat 1 tablespoon olive oil in a skillet over medium heat Add black beans corn smoked paprika cumin chili powder and black pepper Stir and cook for 3 4 minutes until heated through and fragrant
- Assemble:
- Once the sweet potatoes are cooked let cool slightly Slice each sweet potato lengthwise gently pressing open to create a pocket Fluff the interiors with a fork then divide the black bean and corn mixture evenly among the sweet potatoes
- Add Cheese & Garnishes:
- Sprinkle each with shredded cheese Return to the oven for 2 3 minutes to melt the cheese if desired Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime Serve immediately
Save This recipe always brings my family together around the dinner table eager to dig in and share stories.
Variations
Try adding different toppings like pickled jalapeños or salsa for more flavor or substitute plant-based cheese to make this vegan.
Storage Tips
Store leftovers covered in the refrigerator for up to 3 days Reheat in the oven to keep the sweet potatoes tender and toppings warm.
Nutritional Information
Each serving provides approximately 380 calories with 14 grams of fat 56 grams of carbohydrates and 12 grams of protein.
Save This recipe is perfect for busy weeknights when you want something wholesome and delicious with minimal effort.
Recipe FAQs
- → How do I know when the sweet potatoes are done?
They are ready when you can easily pierce them with a fork and they feel soft inside after baking for about 45–50 minutes at 400°F (200°C).
- → Can I prepare the bean and corn topping in advance?
Yes, the black bean and corn mixture can be cooked ahead and stored in the refrigerator for up to two days before assembling.
- → What cheese works best for melting on top?
Shredded cheddar or a Mexican blend cheese melts well and complements the smoky spices in the topping.
- → Are there vegan alternatives for the cheese and sour cream?
Plant-based cheese and vegan yogurt or cashew cream are excellent substitutes to keep it dairy-free.
- → How can I add extra protein to the dish?
Adding cooked shredded chicken or ground turkey to the topping boosts protein while keeping flavors harmonious.