Loaded Sweet Potato

Loaded Sweet Potato

I found this recipe a few years ago in my Oh She Glows Every Day recipe book (a must have for your kitchen) and have relied on it for easy dinner ideas. It’s a quick and easy dinner option that covers all your macronutrient needs. Healthy fats in the avocado, protein and fibre in the beans and healthy carbs in the sweet potato.


For the sweet potatoes:

  • 2 large or 4 small Sweet potatoes 

 For the avocado cilantro crema:

  • 1 Garlic clove (chopped)

  • 1 Avocado 

  • 1 bunch Cilantro (wash and remove stems)

  • 1 ⅓ TBSP Lime juice

  • 1 TBSP Tap water

  • 1/4 TTSP Sea salt 

For the filling:

  • 1  Sweet onion (chopped)

  • 2  Garlic cloves (peeled and diced)

  • 1 TBSP Olive oil

  • 1/4 TSP Chili powder

  • 1/4 TSP Ground cumin

  • 1 can Black beans (cooked and rinsed)

  • 1 dash Sea salt 

  • 1 dash Black pepper

  • 2 tsp Lime juice 

To Garnish with:

  • Sprinkling of green onions (washed, chopped)

  • 1 dash Chili powder

  • 1 dash Ground cumin

  • Fresh Lime juice

  • 1 dash Sea salt 

  • 1 dash Black pepper


For the sweet potatoes:
Preheat the oven to 400 °F. Line baking sheet with parchment paper. Wash the sweet potatoes, and with a fork poke several holes into each potato. Place on a baking sheet and roast for 45–75 minutes (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5–10 minutes.

For the avocado cilantro crema:
In a food processor, process the cilantro and garlic until minced. Add the avocado, lime juice, water, and desired amount of salt and process until mostly smooth. There might be small bits of cilantro, but this is okay.

For the filling:
Peel and finely chop the onions and garlic. In a medium skillet, heat the oil over medium heat.  Add the onions and garlic and saute for 3 to 5 minutes, until softened. Stir in the chili powder, cumin, and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.

Assembling the sweet potatoes:
Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with green onion, a pinch of chili powder and cumin, and a sprinkle of salt and pepper.

Per serving: 1 small sweet potato or half a large. 1/2 cup bean filling. 2-3 tablespoons crema.