Loaded Baked Sweet Potato
Fluffy, oven-baked sweet potatoes split open and loaded with a warm, spiced black bean filling, finished with a dollop of cool yogurt and fresh green onions. A colorful, satisfying vegetarian meal that comes together with minimal fuss and maximum flavor.
For 4 servings
- prep · ~5 min
Preheat the oven and prep the sweet potatoes.
1.Preheat oven to 400°F (200°C).2.Scrub sweet potatoes clean and pat dry.3.Pierce each potato 4-5 times with a fork.4.Rub each potato with 1 tbsp olive oil and place on a baking sheet.TIPPiercing the skin lets steam escape so the potatoes don't burst in the oven. - bake · ~50 min
Bake the sweet potatoes until tender.
Bake for 45-50 minutes, flipping once halfway through, until a knife slides in easily with no resistance.
TIPPlace a piece of foil on the rack below to catch any sugary drips. - boil · ~45 min
Cook the soaked black beans.
While the potatoes bake, combine the soaked and drained black beans with 3 cups water in a saucepan. Bring to a boil, then reduce heat and simmer until tender, about 40-45 minutes. Drain and set aside.
- saute · ~7 min
Sauté the aromatic filling.
1.Heat 2 tsp oil in a skillet over medium heat.2.Add the chopped onion and cook until soft and translucent, about 4 minutes.3.Stir in the minced garlic, cumin powder, and smoked paprika. Cook until fragrant, about 30 seconds.4.Add the cooked black beans and a pinch of salt. Stir to coat and warm through, about 2 minutes. - mix · ~1 min
Prepare the lime yogurt.
In a small bowl, stir together the yogurt and lime juice until smooth.
- assemble · ~2 min
Split and load the baked sweet potatoes.
1.Make a lengthwise slit in the top of each baked sweet potato.2.Gently push the ends together to open up the potato.3.Fluff the inside with a fork.4.Spoon the warm black bean mixture generously into each potato. - garnish · ~1 min
Finish with yogurt and green onions, then serve.
Drizzle each loaded potato with the lime yogurt and scatter sliced green onions on top. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy skins, rub the sweet potatoes with oil and a pinch of salt before baking.
- 2Bake potatoes on a wire rack set inside the baking sheet to allow hot air to circulate evenly.
- 3If using canned black beans, rinse and drain them, then skip the simmering step and just warm them in the skillet.
- 4To make the filling ahead, cook the black beans and sauté the aromatics, then refrigerate for up to 3 days.
- 5Let baked potatoes rest for 5 minutes before splitting — the steam inside will finish cooking the center.
- 6For a creamier texture, mash half the black bean mixture with a fork before spooning it into the potatoes.
Adapt it for your goals.
Vegan
Swap the yogurt for a thick cashew cream or coconut yogurt. The dish remains creamy and tangy while becoming fully plant-based.
Spicy ChipotleSpicy Chipotle
Add 1-2 chopped chipotle peppers in adobo sauce along with the garlic for a smoky heat that complements the sweet potato.
Tex MexTex-Mex
Top the loaded potatoes with shredded cheese, pickled jalapeños, and a scoop of salsa verde for a Southwestern twist.
High ProteinHigh Protein
Add 1 cup of cooked shredded chicken or crumbled tofu to the black bean filling for a protein boost without changing the flavor profile.
Why this is on our healthy list.
Rich in Fiber
Sweet potatoes and black beans both provide high amounts of dietary fiber, which supports digestive health and helps maintain steady blood sugar levels.
Packed with Vitamin A
A single sweet potato offers more than the daily recommended intake of vitamin A, essential for vision and immune function.
Good Plant-Based Protein
Black beans are an excellent source of plant-based protein, making this dish a satisfying meatless meal option.
Naturally Low in Fat
With only a small amount of oil and a light yogurt topping, this dish is low in saturated fat while still feeling indulgent.
Frequently asked questions
Yes — use one 15-ounce can, rinsed and drained. Add them to the skillet directly and skip the boiling step.
