Loaded Baked Sweet Potatoes
Meet one of my favorite weeknight meal ideas: the baked sweet potato! Alex and I have been eating this since the very beginning of our marriage, when we decided we wanted to start cooking more vegetables. Back then, I thought I didn’t like sweet potatoes (read: the ones with marshmallow goo on holidays). But I gave them another chance and my sweet potato obsession was born!
These loaded potatoes are the perfect blend of sweet and savory. The quick black beans, pico de gallo, and guacamole are the perfect complement to the light sweetness of the potato. To me, it’s a little bit of heaven!
Recipe Title
Time: 1 hour
Serves: 4
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Ingredients
For the sweet potatoes
4 medium sweet potatoes (orange-flesh)
1 tablespoon olive oil, for rubbing
For the stuffing
2 tablespoons olive oil
1 tablespoon butter
1/2 medium onion, minced
1/2 jalapeno pepper, minced (optional)
3 garlic cloves, minced
2 15-ounce cans black beans, drained but not rinsed
1 teaspoon dried oregano
1 teaspoon cumin
¾ teaspoon kosher salt
1 ripe avocado
Feta cheese, for serving
Pico de gallo, for serving
Optional: Sour cream mixed with hot sauce, Chipotle Ranch, Vegan Cilantro Sauce, Vegan Chipotle Sauce, or Cilantro Lime Sauce
