Ingredients
Directions
Heat oven to 425 degrees F. Prick sweet potatoes on all sides with a fork and place on a baking sheet. Bake for 40–50 minutes or until potatoes are tender when pierced in the thickest portion with a fork.
Meanwhile, make the bean and corn medley: Add the black beans, corn, bell pepper, red onion, avocado, and optional jalapeño to a large bowl. Stir to combine.
Add the chili powder, cumin, garlic powder, smoked paprika, and optional salt to a small bowl. Stir to combine.
Add the mixed spices, lime juice, and optional cilantro to the beans and corn. Stir to combine, then set aside until the potatoes are finished cooking.
Assemble your sweet potatoes: Cut open through the middle. Add approximately ¾ cup of the bean and corn medley on top.
Drizzle with Cheesy Sauce.
Add hot sauce to taste, if desired.
Chef's Notes
Substitutions
Substitute large yams for sweet potatoes.
Instead of black beans, use kidney, pinto, or other beans of choice.
Instead of red onion, use white or yellow onion.
Substitute freshly squeezed lemon juice or orange juice for lime juice.
Instead of cilantro, use parsley or chives.
Prep Ahead
Prepare the Bean and Corn Medley ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Make the sweet potatoes ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe. Reheat in the oven at 400 degrees F for 10–15 minutes.
Make the 5-Minute Cheesy Sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe or freeze for up to one month.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat oven to 425 degrees F. Prick sweet potatoes on all sides with a fork and place on a baking sheet. Bake for 40–50 minutes or until potatoes are tender when pierced in the thickest portion with a fork.
Meanwhile, make the bean and corn medley: Add the black beans, corn, bell pepper, red onion, avocado, and optional jalapeño to a large bowl. Stir to combine.
Add the chili powder, cumin, garlic powder, smoked paprika, and optional salt to a small bowl. Stir to combine.
Add the mixed spices, lime juice, and optional cilantro to the beans and corn. Stir to combine, then set aside until the potatoes are finished cooking.
Assemble your sweet potatoes: Cut open through the middle. Add approximately ¾ cup of the bean and corn medley on top.
Drizzle with Cheesy Sauce.
Add hot sauce to taste, if desired.
