Filed Under: baked, Dinner, Food, peppers, potato

Loaded Baked 
Sweet Potatoes

Loaded with a variety of ingredients, which is sure to be a crowd pleaser at the table

April 1st, 2016

From 150 Best Recipes for Cooking in Foil by Marilyn Haugen

Roasted sweet potatoes are elevated to a new flavor level with black beans, peppers and onions, creating a hearty vegetarian meal that even meat lovers will enjoy.
  • Preheat oven to 400F (200C)
  • 6 sheets heavy-duty foil, sprayed with nonstick cooking spray
  • 6 sweet potatoes (each about 5 oz/150 g)
  • 1 tsp virgin olive oil
  • 1 can (14 to 19 oz/398 to 540 mL) black beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1 tsp chili powder
  • 1 tsp paprika
  • Kosher salt
  • 1⁄2 cup plain Greek yogurt
  • 1 tsp taco seasoning
  • 1⁄2 cup salsa
  • 1⁄2 cup shredded Mexican cheese blend
  • 1⁄4 cup chopped green onions
  1. Brush skin of sweet potatoes with oil. Place a sweet potato on each prepared foil sheet. Prick tops of sweet potatoes with a fork. Wrap foil tightly around sweet potatoes. Bake in preheated oven for 20 minutes or until slightly softened.

  2. Meanwhile, in a medium bowl, combine beans, red pepper, onion, chili powder and paprika. Season to taste with salt.

  3. Carefully, to avoid tearing foil, open packets and cut a large slice across the top of each sweet potato. Lightly mash sweet potato flesh with a fork. Pack bean mixture into sweet potatoes, dividing evenly. Fold foil into tent-style packets and seal edges tightly. Place packets on a baking sheet.

  4. Bake for 15 to 20 minutes or until sweet potatoes are softened to your liking and toppings are heated through.

  5. Meanwhile, in a small bowl, combine yogurt and taco seasoning.

  6. Serve sweet potatoes topped with seasoned yogurt, salsa, cheese and green onions.

Loaded Baked 
Sweet Potatoes
Colin Erricson

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