Loaded Sweet Potatoes With Black Beans and Cheddar
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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.
Powered by
Preparation
- 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
Comments
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.
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!
In added corn and topped with greek yogurt and avocado. My gosh, this was delicious and easy!
I didn’t expect to like this, thinking savory sweet potatoes would be bizarre. Not so, easy with canned black beans (another item I tend not to buy). But I used a 5-year aged cheddar and it had lots of flavor. It made my
I seasoned the bean mixture a bit as follows: cooked 1/2 diced red onion in 1 tbsp. butter until soft. Added 1 tbsp. tomato paste and sauteed that a bit. Added 1/4 tsp. each paprika, ground cumin, Spanish smoked paprika, and Mexican oregano. Salt and pepper to taste along with a couple tbsp. water to blend the spices. Once the beans were on the sweet potatoes, I topped with pepper jack cheese because it needed to be used, but will try cheddar when I cook this next.
Made it with red beans and shredded mozz since my supermarket in France doesn’t seem to have black beans ever. Spiced up the beans and squeezed some lemon on them, and topped the whole thing with creme fraiche and some sriracha. Really delicious!