Loaded Sweet Potatoes With Black Beans and Cheddar
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2medium sweet potatoes (8 to 10 ounces each), scrubbed and dried
- 1tablespoon olive oil
- Kosher salt
- 1cup cooked black beans (if canned, rinsed and drained)
- 1cup shredded sharp Cheddar
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
196 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 7 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
- Step 2
Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Step 3
Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
Private Notes
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Cooking Notes
kathie o'shea
Made it exactly like recipe except doctored up the beans a bit with onion and chopped tomatoes and garlic along with some cumin. Very easy and delicious.
Anne
In added corn and topped with greek yogurt and avocado. My gosh, this was delicious and easy!
Jim
This was a great recipe, and very simple. The flavors of the sweet potato, beans, and cheese are all you need. I started in the morning by putting dried black beans in the slow cooker--I prefer beans that way (no sodium, general freshness), and since marrying a New Orleans guy, we use Camellia beans. Went to church and a matinee concert of Bach cello suites. Came home, roasted the sweet potatoes and put the dish together. Wonderful meal for a fall supper!
JDR
Five stars for the low effort yet surprising payoff. Used generous salt and pepper, fresh avocado, and lime. Even my husband who doesn’t really like sweet potatoes called this dish a keeper. Next time I might simmer the black beans with jarred sofrito.
Dona
some toasted pepitas( pumpkin seeds) would be a great garnish and crunchy addition
SteveS
Trader Joe's sells Cuban black beans that are savory.
Kathleen
My husband is a big sweet potato fan so he loved this. I would agree with others that the beans need a bit more flavor. Also, don't go longer than 5 minutes on step 3 or the topping will dry out (425 is a very hot oven). Definitely serve with sour cream. Sliced avocado was good too. Good basis for a veggie main course; I'll spice it up some next time as per the notes.
mell
This recipe was a great find. Easy, full of flavor, and filling. Just perfect for a cold night. Added a bit of cumin and chili powder to beans and served with a wilted spinach salad.
zbloom
I imagine you can do anything you’d like! I’d toss the garbanzo beans in a little oil, maybe some paprika, and use feta instead of cheddar.
Kate
We made this with sweet potatoes right out of our garden and served it as a main course with the suggested avocado, fried egg, and squeeze of fresh lime juice. SO GOOD. Served as an entree, one whole sweet potato is about the right serving size per person.
Gail
I followed the recipe with no additions. It was simple, healthy, and most importantly, delicious. I served it with a green salad and it was a satisfying dinner.
Kat
Super yummy and simple. I tossed the beans in a little chili powder and smoked paprika. Took the prepared potatoes to work, reheated then ate with 1/2 an avocado. DELISH.
Maria
Great, easy recipe. I added salsa to the beans to liven it up a bit.
Dave
has potential but needs more flavor; will add onions and cumin next time
Chandler
I made this recipe exactly as described and wow, it was remarkably easy yet wonderfully delicious. The savory taste of the black beans and sharp cheddar paired unexpectedly well with the subtle sweetness of the potatoes for a family-pleasing hit. I see myself making this recipe again and again in the future.
g
must be russet or some such; these are sickly sweet
Teri
Easy enough to make but a bit bland if following just the recipe. Will mix up the toppings next time!
SH
I make this back to back with MRS's Enfrijoladas on this site, finishing up the leftover beans from one dish the next day on the other. I've also adapted this recipe for a quick Sunday brunch by microwaving (heresy, I know), the sw. potatoes (or Japanese yams), smashing them, dividing them among the plates, and topping with reheated leftover beans, then cheese, a sprinkling of chipotle powder, and then eggs over easy, topped off with cilantro. Serve w greens, avocado, red onion on the side.
Rosey
This is a good dish. My only warning is to not leave the boats in the oven too long. I waited for the cheese to melt (only about 8 /- min) and this dried out the beans, making them crunchy and unpleasant.
it was ok
We liked the crispy cheese bits!!! Yummmmy
Jake
This was overall pretty good. It’s somewhat bald without only the beans and cheese. I found that adding jalapeños and possibly some onions really added some flavor. Overall 5/5 with jalapeños.
Brynn H.
Why does this need a recipe ?
Diane
Has anyone tried baking the sweet potatoes ahead of time and then reheating the next day in the oven or microwave with the toppings?
Cea
Sort of bland. As others have said it needs pickled onions, or (home made?) salsa, or some other jazzier things to provide a foil to the still-too-sweet sweet potatoes and rather tasteless black beans.
Jo
This is a fantastic recipe. I’ve made it as is and with some of the suggestions to spice up the beans - both were good. Half my family does not like sweet potatoes, and one of them likes them in this dish, the other prefers I sub a regular baking potato and the flavors work for that too. This is on regular rotation as a fairly quick, low effort dinner.
Jeanne Enders
This is terrific as is - so easy and tastes amazing. The lime juice is essential to the taste.
Becky
I just returned from vacation so used this as a pantry clean-out…was out of regular cheddar so topped with a spoonful of jalapeño pimento cheese dip instead, amazing!!!
Mimi C
I made just one addition. Some chopped tomato and a clove of minced garlic, sautéed in a bit of olive oil. Put that as last add-on before returning potato halves to the oven. Yum!! I'll be making this again
PeggyL
I was in a time crunch so I par-cooked the sweet potatoes in the microwave to reduce the baking time to 15 minutes, then added the cheese and beans (mixed with a little cumin and chili powder as suggested by other cooks) and finished baking per the recipe. Served with lime and sour cream on the side. Really delicious for something so easy to prepare.
dc
I make this a lot. My family loves it. The leftover potatoes and beans are even good the next day for breakfast with a fried egg.
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