Loaded baked sweet potatoes are usually made with all of the fixings of loaded baked potatoes or lean to the sweet side with brown sugar and marshmallows. This version adds a Mexican twist with chili powder, taco seasoning, black beans, and of course, Mexican cheese. Try this one for your next Meatless Monday meal.
You can pre-bake the sweet potatoes, then stuff and wrap to take along to your campsite or toss on the grill to finish.
The Author Says: 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.” –Marilyn Haugen
Loaded Baked Sweet Potatoes Recipe
6 sheets heavy-duty foil, sprayed with nonstick cooking spray
6 sweet potatoes (each about 5 ounces/150 g)
1 teaspoon virgin olive oil (5 mL)
1 can (14 to 19 ounces/398 to 540 mL) black beans, rinsed and drained
1 red bell pepper (sweet capsicum), finely chopped
1 small red onion, finely chopped
1 teaspoon (5 mL) chili powder
1 teaspoon (5 mL) paprika
Kosher salt
1/2 cup (125 mL) plain Greek yogurt
1 teaspoon (5 mL) taco seasoning
1/2 cup (125 mL) salsa
1/2 cup (125 mL) shredded Mexican cheese blend
1/4 cup (60 mL) chopped green onions (scallions)
Preheat oven to 400F (200C).
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.
Meanwhile, in a medium bowl, combine beans, red pepper, onion, chili powder and paprika. Season to taste with salt.
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.
Bake for 15 to 20 minutes or until sweet potatoes are softened to your liking and toppings are heated through.
Meanwhile, in a small bowl, combine yogurt and taco seasoning.
Serve loaded baked sweet potatoes topped with seasoned yogurt, salsa, cheese and green onions.
Yield: 6 servings
Tip:
•Sweet potato skins can be eaten, if desired. Choose sweet potatoes that do not have a waxy or dyed exterior. Organically grown or farmers market sweet potatoes are your best choice for this.
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Recipe Source: “150 Best Recipes In Foil : Ovens, BBQ, Camping” by Marilyn Haugen (Robert Rose)
Reprinted with express permission.