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loaded sweet potatoes

Loaded Sweet Potatoes with Cumin Black Beans and Lime Crema

Baked sweet potatoes loaded with garlicky cumin black beans, cotija, pickled onion and lime crema.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 medium sweet potatoes scrubbed
  • 1 tsp avocado oil
  • 1/2 tsp sea salt
Cumin black beans
  • 1 tbsp avocado oil
  • 3 garlic cloves minced
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 cans (15 oz) black beans rinsed and drained
  • 1/4 cup water
  • 1/2 tsp sea salt
Pickled onion
  • 1/2 red onion thinly sliced
  • 1 lime juiced
  • 1/4 tsp sea salt
Lime crema
  • 1/2 cup plain Greek yogurt
  • 1 lime zested and juiced
  • 1 small garlic clove grated
  • 1 pinch sea salt
Toppings
  • 1/3 cup cotija or feta crumbled
  • 1/4 cup cilantro chopped
  • 1 jalapeno sliced

Method
 

  1. Prep day: heat the oven to 400°F. Prick the sweet potatoes, rub with avocado oil and salt, and bake on a lined tray for 45 to 55 minutes until soft. Cool and refrigerate.
  2. Toss the red onion with lime juice and salt and let it sit at least 10 minutes.
  3. Reheat the split sweet potatoes in a 400°F oven or air fryer for 8 to 10 minutes.
  4. Meanwhile, heat the avocado oil in a skillet. Add the garlic, cumin, smoked paprika and chili powder for 30 seconds, then add the beans, water and salt. Simmer and lightly mash for 5 minutes.
  5. Stir together the crema. Load each potato with beans, cotija, pickled onion, crema, cilantro and jalapeno.

Notes

Bake the potatoes on prep day. On the night, total time is about 10 minutes.