Loaded Sweet Potatoes With Black Beans and Cheddar

Name: Loaded Sweet Potatoes With Black Beans and Cheddar
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried; 1 tablespoon olive oil; Kosher salt; 1 cup cooked black beans (if canned, rinsed and drained); 1 cup shredded sharp Cheddar; Black pepper

By Sarah Jampel

Total Time: 50 minutes
Rating: 5(4,874)
Comments: Read comments

To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.

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Ingredients

Yield: 4 servings

2medium sweet potatoes (8 to 10 ounces each), scrubbed and dried
1tablespoon olive oil
Kosher salt
1cup cooked black beans (if canned, rinsed and drained)
1cup shredded sharp Cheddar
Black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
Step 2
Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
Step 3
Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

Ratings

5 out of 5

4,874 user ratings

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Comments

kathie o'shea6 years ago

Made it exactly like recipe except doctored up the beans a bit with onion and chopped tomatoes and garlic along with some cumin. Very easy and delicious.

Anne6 years ago

In added corn and topped with greek yogurt and avocado. My gosh, this was delicious and easy!

Jim6 years ago

This was a great recipe, and very simple. The flavors of the sweet potato, beans, and cheese are all you need. I started in the morning by putting dried black beans in the slow cooker--I prefer beans that way (no sodium, general freshness), and since marrying a New Orleans guy, we use Camellia beans. Went to church and a matinee concert of Bach cello suites. Came home, roasted the sweet potatoes and put the dish together. Wonderful meal for a fall supper!

Kristin R.3 days ago

I made this with white-fleshed sweet potatoes, following the recipe exactly as written, and it was delicious! I was tempted to add some spices to the beans, but in the end, I was very happy with the simplicity of the dish without any additions. My potatoes were slightly overcooked with 30 minutes to roast before adding the beans and cheese. Next time, I will check them at 25 minutes. Will be making this again for sure!

Dennis3 days ago

Great combination and easy to make.

Ken R1 week ago

Overall this was good. I thought the melty, savory cheese went well with the sweet potato. I used black beans right out of the can and I felt the firm texture of the beans didn't go well with the soft sweet potato. If I make this again, I'll cook the black beans on the stove to soften them up, and then also add garlic powder and chili powder as the overall flavor of the dish needs some ramping up. I'd serve it with hot sauce and sliced avocado.

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