Loaded Sweet Potatoes With Black Beans and Cheddar

By Sarah Jampel

Updated October 1, 2018

  • Four sweet potato halves topped with cheese and black beans are shown on a parchment-lined sheet pan.
    Linda Xiao for The New York Times. Food stylist: Monica Pierini.
Media 1 of 1
Total Time
50 minutes
Rating
5(7,222)
Comments
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To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.

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Ingredients

Yield: 4 servings

  • 2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried

  • 1 tablespoon olive oil

  • Kosher salt

  • 1 cup cooked black beans (if canned, rinsed and drained)

  • 1 cup shredded sharp Cheddar

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 7 milligrams cholesterol; 226 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 8 grams fiber; 442 milligrams sodium; 8 grams protein; 5 grams sugar

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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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
7,222 user ratings
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Comments

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!

AKB

So good and so easy on a busy weeknight! My toppings: canned lentils mixed with canned green chilies, Colby Jack cheese, avocado and a dollop of Greek yogurt. Even my toddler loved it! I will definitely be making this again.

Rebecca

Made as written. Did add a touch of chili powder and cumin. Topped off with Sour Cream. Delicious quick meal. Could eat this every week. Yum !!!

SF

Made this the other night, and it was simple and delicious! As it was a main course, I did add a few extras, mixed in 3 T of some canned chopped green peppers with the beans to give a little more flavor and topped with avocado and cilantro. And since it is corn season, I served it on top of a bed of buttered and salted corn and a generous squeeze of lime over it all! So amazing!

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