Loaded Sweet Potatoes with Black Beans, Corn, and Avocado

We eat a lot of sweet potatoes this time of year, so it just felt right to share an updated version of this old favorite. This recipe really takes sweet potatoes to the next level, and if you like Mexican food like we do, you’re especially in for a treat. 

serves 4

4 large sweet potatoes
3 cups black beans, rinsed
2-1/2 cups sweet corn
1 large avocado
chili powder
black pepper
plain Greek yogurt

Preheat oven to 400. Wash and dry sweet potatoes and prick each one several times with a fork. Line a baking sheets with foil and bake sweet potatoes for 45-60 minutes. While the sweet potatoes are baking, combine the black beans and corn, season with chili powder, cumin, and black pepper, and heat over medium heat. Cut avocado into cubes. When the sweet potatoes are done, cut them in half lengthwise and place each one on a plate. Top with black bean and corn mixture, salsa, avocado, Greek yogurt, and a squeeze of lime. Finish with a sprinkle of chili powder.

My kids love these as much as we do, and they’re even great reheated if you don’t finish in one sitting.


Bubby and Bean ::: Living Creatively

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