Loaded sweet potatoes get the Latin treatment with taco seasoning, black beans, salsa, and yogurt.

Loaded Baked Sweet Potatoes Recipe

 

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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150 Best Recipes In Foil
Recipe Source: “150 Best Recipes In Foil : Ovens, BBQ, Camping” by Marilyn Haugen (Robert Rose)
Reprinted with express permission.

Loaded Baked Sweet Potatoes Recipe was last modified: by
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