Loaded Sweet Potato
While I’ve written out a recipe for this loaded sweet potato, I encourage you to add any toppings you find desirable and make it your own. This is my easy go-to dinner, as by the time the sweet potato is done baking, the rest of the dinner is already prepped.
As with most of my meals, I find that this pairs really well with my chipotle mayo recipe.
What are good toppings for sweet potatoes?
There are definitely a million different ways you can choose to top sweet potatoes, but my favorite classic combination is with beans, corn, sour cream/crema, chipotle mayo, and cilantro. Just YUM!
Are sweet potatoes good for you?
Is the sky blue?! Yes! Sweet potatoes are amazing for fiber and other nutritional goodness and it’s the star of the show for this meal.
Can you eat the skin of a sweet potato?
Another big yes from me! I grew up eating the skin of many fruits and vegetables so I choose not to peel them for my recipes either. It’s a great source of fiber and it doesn’t taste bad (you’re not eating it on its own!).
Loaded Sweet Potato
Ingredients
- 1 sweet potato (yam)
- 1/2 cup black beans
- 1/4 cup corn
- 1/2 cup chopped bell pepper
- 1/4 cup thinly sliced or chopped onion
- Cilantro for garnish
- Optional: salsa, chipotle mayo, vegan sour cream
- 1 avocado
- 1/2 cup vegan sour cream
- 2 tbsp vegan mayo
- 1/4 cup cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
- pinch of black pepper
Instructions
- Preheat oven to 425F. Prick the sweet potato all over with a fork. Bake sweet potato approx 45 minutes or until tender.
- While sweet potato is baking, prep the rest of the ingredients. For the avocado crema, blend all ingredients and adjust seasonings to taste.
- Once sweet potatoes are taken out of the oven and cooled, cut in half lengthwise. Top with the vegetables, avocado crema, and cilantro. Enjoy!