Tender baked sweet potatoes with black beans, corn, cheese, and fresh garnishes for a hearty dinner.
# 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 (15 oz) can 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
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce sweet potatoes with a fork several times, rub with olive oil, and sprinkle with kosher salt. Place on the baking sheet.
03 - Bake sweet potatoes for 45 to 50 minutes until fork-tender.
04 - 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 to 4 minutes until warmed and fragrant.
05 - Allow sweet potatoes to cool slightly. Slice lengthwise and gently open to create a pocket. Fluff the interior with a fork.
06 - Divide the black bean and corn mixture evenly into the sweet potato pockets. Sprinkle with shredded cheese.
07 - Return sweet potatoes to the oven for 2 to 3 minutes to melt the cheese, if desired.
08 - Top each sweet potato with sour cream or Greek yogurt, diced avocado, chopped cilantro, scallions, and a squeeze of lime. Serve immediately.
