loaded sweet potatoes

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4


  • 4 sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1 can black beans rinsed + drained
  • 1/2 avocado diced for garnish


  • 1 cup greek yogurt
  • 1/2 lime zest + juice
  • 1 tbsp cilantro chopped
  • 1/2 tsp ground cumin


  • Preheat oven to 400°F. Rub the 4 medium sweet potatoes in 2 tablespoon olive oil. Season with salt and pepper. Prick with a fork and roast for 45 minutes to 1 hour or until soft and fork tender.
  • In the meantime, try this optional yogurt sauce. Combine 1 cup greek yogurt, juice and zest of half a lime, 1 tablespoon chopped cilantro, and a 1/2 teaspoon ground cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
  • For the filling, start by toasting 1/2 teaspoon of ground cumin in a dry skillet until fragrant. Add 1 (15 oz.) can of black beans and stir until warmed through. Squeeze the remaining half lime and top with the remaining 1 tablespoon chopped cilantro. Season to taste with salt.
  • To assemble the stuffed potatoes, cut down the middle and stuff with the spiced black beans. Finish by topping with yogurt sauce, chopped cilantro, and diced avocado.


  • Serve with corn on the cob and some fresh watermelon.


  • Sweet Potato: Swap for classic russet potatoes.
  • Protein: Saute 1 lb. of ground turkey with the black bean filling.


Calories: 414kcal | Carbohydrates: 65g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 146mg | Potassium: 1194mg | Fiber: 14g | Sugar: 11g | Vitamin A: 32122IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 3mg