Loaded Sweet Potatoes
Quick, healthy, delicious... This will become a fast favourite! Baked sweet potatoes loaded with a Mexican vegetable medley and topped with cheese, salsa, greek yogurt, and green onion.
Servings: 2 people
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.