This recipe as been a favourite of mine for YEARS now because it really doesn’t require any cooking skill, comes together nice and quick, and is always delicious. We first started making it when we started doing vegetarian meals 4 nights a week, and it became a keeper!
Now whyyyy do I say this is a healthy recipe? Sweet potatoes, the heart of this dish, bring a wealth of vitamins A and C, fibre, and antioxidants to the table, promoting immune health and overall well-being. The black beans pack a substantial protein kick, supplying essential amino acids vital for muscle health. The peppers and onions add a colourful array of vitamins and minerals, and the corn introduces a touch of sweetness and fibre. Topped with a dollop of Greek yogurt, the dish not only gains creaminess but also a significant protein boost, complemented by probiotics for gut health. This recipe is just packed full of essential vitamins and nutrients!
The toppings can make or break this dish, so make sure you get a great salsa and a real creamy yogurt/sour cream. My favourite salsa is the White Corn & Black Bean Salsa from President’s Choice… it’s rare that I ever eat any other kind! I like to also add a squirt of Cilantro Lime Crema for extra freshness and added Mexican flavour.
One of the big perks of this recipe is that it requires essentially no skill and very minimal prep. Potatoes go in the oven, veggies get a quick sauté, and then you just pile everything into a heap. It also reheats really well, so I often prep the sweet potatoes and topping ahead of time (storing them separately), and then just assemble and add the final fresh ingredients when I’m ready to eat!
Also, it handles substitutions very well since it’s not overly complicated. Feel free to bring in some of your fav veggies, swap out the green onion for cilantro, add a bit more spice with some cayenne or hot sauce… the possibilities are endless!
Here’s a quick video of how these are made:
Happy cookin!
Loaded Sweet Potatoes
Ingredients
- 2 sweet potatoes
- 1 tbsp olive oil
- 2 bell peppers diced
- 2 yellow onions diced
- 1 tbsp taco seasoning
- 1 can black beans rinsed and drained
- ½ cup corn frozen works!
- ½ cup shredded cheddar cheese
- ½ cup salsa my fav is the PC white corn & black bean salsa
- ½ cup plain Greek yogurt or sour cream
- 1 green onion
- a drizzle PC Cilantro Lime Crema optional
Instructions
- Preheat oven to 450°F.
- Slice potatoes in half along their length, then poke holes in the cut side of the potato with a fork. Drizzle with olive oil, sprinkle with salt and pepper, and wrap in tinfoil. Bake for 40 minutes at 450°F.
- While potatoes are baking, prep vegetable topping. Heat olive oil in a pan, then add the diced peppers and onion. Sprinkle with taco seasoning, and cook until the vegetables soften (about 5 minutes).
- Add black beans and corn, stirring to combine. Cook until they are heated through (about 2-3 minutes).
- To plate, place one potato on each plate, cut-side up. Top with a few scoops of the vegetable mixture, a handful of shredded cheese, a scoop of salsa, a scoop of greek yogurt, and a sprinkle of chopped green onion. Optionally, add a squirt of Cilantro Lime Crema.
- Enjoy!
Notes
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Substitutions:
- Experiment with different veggies, cheeses, and salsas based on your preferences.
- Non-dairy yogurt and cheese can be used to make this recipe vegan.
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Storage:
- Refrigerate cooked sweet potatoes for 3-4 days.
- Keep veggie topping separately; use within 3 days.
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Make-Ahead:
- Bake sweet potatoes in advance; reheat before serving.
- Prep veggie topping early; reheat when ready to assemble.
