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recipe image Loaded Sweet Potatoes

Loaded Sweet Potatoes

Loaded Sweet Potatoes

Our recipe for Loaded Sweet Potatoes is as perfect for weeknight dinners as it is for casual entertaining. These loaded potatoes are super easy to make. The potatoes need to be cooked ahead of time, so if there's not enough time to oven bake, the microwave will do the trick. If you're entertaining, the potatoes and bean mixture can be made ahead of time and heated up just before serving. Cumin and chipotle offer a great savory flavor to contrast the sweetness of the potato. Black beans, corn and red pepper make a delicious and colorful topping.

Our recipe for Loaded Sweet Potatoes is as perfect for weeknight dinners as it is for casual entertaining. These loaded potatoes are super easy to make. The potatoes need to be cooked ahead of time, so if there's not enough time to oven bake, the microwave will do the trick. If you're entertaining, the potatoes and bean mixture can be made ahead of time and heated up just before serving. Cumin and chipotle offer a great savory flavor to contrast the sweetness of the potato. Black beans, corn and red pepper make a delicious and colorful topping.

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  • Preparation timePrep time20 min
  • Cooking timeCooking time10 min
  • ServingsPortions4
  • DifficultyDifficultyEasy

Ingredients

  • 4 tablespoons Country Crock® Plant Butter with Olive Oil, divided
  • 1 onion, chopped
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 cup black beans
  • 2 teaspoons cumin
  • 1/4 to 1/2 teaspoon chipotle chili powder or smoked paprika
  • 4 medium sweet potatoes, baked
  • 2 tablespoons chopped fresh cilantro, divided

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. In large skillet, melt 2 tablespoons Country Crock Plant Butter and cook onion and corn 5 minutes or until corn begins to char. Add red pepper and garlic and cook 3 minutes or until softened. Stir in black beans, cumin and chipotle chili powder and cook 2 minutes or until heated through. Stir in cilantro. Keep warm.
      2. Cut potatoes in half and scoop flesh from potatoes leaving a x1/2-inch shell. Mash sweet potato flesh with remaining 2 tablespoons Plant Butter and 1 tablespoon cilantro. Season to taste with salt. Stuff potato mixture back into skins.
      3. Top potatoes with bean mixture. Garnish with green onion, cilantro and dairy free yogurt or sour cream.

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