Loaded Sweet Potato
Baked sweet potato, black beans, corn, avocado and lime crema.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Don't poke the sweet potato with a knife to check doneness - too easy to underestimate. Squeeze it with an oven mitt. If it gives like a stress ball, it's done. If it has any firmness, give it 10 more minutes.
Ingredients
Everything below makes 4 servings.
- 4 mediumsweet potatoesscrubbed, pricked all over with a fork
- 15 oz cancanned black beansdrained and rinsed
- 1 cupcorn kernels (fresh or frozen)thawed if frozen
- ¼ mediumred onionfinely diced
- 1garlic cloveminced
- ½jalapeñoseeded and minced (optional)
- 1 tspground cumin
- ½ tspsmoked paprika
- 1avocadodiced
- ½ cupsour cream
- 1½lime1 juiced and 0.5 wedged
- ¼ cupfresh cilantrochopped
- 2 tbspolive oil
- 1¼ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 565calories
- 14gprotein
- 87gcarbs
- 21gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425°F.
- Scrub sweet potatoes, prick all over with a fork, rub each with a little olive oil and pinch of salt.
- Drain and rinse beans. Dice onion, jalapeño. Chop cilantro. Dice avocado.
Bake sweet potatoes
Place sweet potatoes directly on the oven rack (sheet pan below to catch drips). Bake at 425°F for 50-55 min until totally tender - a knife should slide in with zero resistance.
50 min · hands offMake the filling
Heat olive oil in skillet over medium. Add red onion and jalapeño, cook 3 min. Add garlic and cumin and smoked paprika and salt and pepper; 30 sec. Add beans and corn and 2 tbsp water; cook 4 min until heated through and slightly mashed.
8 min · hands onLime crema
In a small bowl, whisk sour cream with juice of 1 lime and 0.25 tsp salt.
1 min · hands onSplit and load
Slit each baked sweet potato lengthwise (don't cut all the way through). Press the ends to open the flesh. Spoon the bean-corn filling into each. Top with avocado, a generous drizzle of lime crema, cilantro, lime wedges.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Swap 1:1 for black - slightly creamier.
Add 1 cup shredded rotisserie chicken to bean mix. Adds about 10 minutes.
Blend 0.5 cup soaked cashews and 3 tbsp water and lime juice and salt. Adds about 5 minutes.
Extra avocado and lime wedge.
What keeps
Bake sweet potatoes ahead - keep 5 days. Reheat 12 min at 350°F.
Bean-corn filling holds 4 days. Assemble at lunchtime.
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