Loaded Sweet Potatoes With Black Beans and Cheddar
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium sweet potatoes (8 to 10 ounces each), scrubbed and dried
- 1tablespoon olive oil
- Kosher salt
- 1cup cooked black beans (if canned, rinsed and drained)
- 1cup shredded sharp Cheddar
- Black pepper
Nutritional analysis per serving (4 servings)
196 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 7 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
- Step 2
Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Step 3
Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
Private Notes
Comments
Made it exactly like recipe except doctored up the beans a bit with onion and chopped tomatoes and garlic along with some cumin. Very easy and delicious.
In added corn and topped with greek yogurt and avocado. My gosh, this was delicious and easy!
This was a great recipe, and very simple. The flavors of the sweet potato, beans, and cheese are all you need. I started in the morning by putting dried black beans in the slow cooker--I prefer beans that way (no sodium, general freshness), and since marrying a New Orleans guy, we use Camellia beans. Went to church and a matinee concert of Bach cello suites. Came home, roasted the sweet potatoes and put the dish together. Wonderful meal for a fall supper!
These are seriously so good and easy. Makes for such a delicious and quick dinner, gives the satisfaction of eating nachos but with more nutrients. Goes very well topped with sliced avocado, red salsa, and/or a (vegan) chorizo. I’ve introduced many people to this one!
I just made this for the first time. After reading that a lot of people “doctored” the beans, I decided to try that on one of the potatoes, in order to decide what I prefer. I only put salt and pepper on one of them, but on the other potato, I added the following to the beans; chili powder and cumin to both halves, and garlic powder to one, and smoked paprika to the other. I much preferred the taste of the potato that followed the recipe to a t. Just salt and pepper tasted the best to me. I served it with plain Greek yogurt, although I could imagine sour cream would taste even better. Very easy to make, with just a few ingredients. I will be making this again!
nice easy dinner! I do like to sautee some onion and garlic for the beans...with cumin and chili powder. creamy feta is great too...topped with toasted pepitas! yum