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- 2 medium sweet potatoes - 1 cup cooked black beans (canned or boiled) - 1 cup corn (frozen or canned) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup red onion, finely diced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 cup shredded cheese (optional: cheddar or mozzarella) - Fresh cilantro for garnish - Lime wedges for serving When cooking loaded taco sweet potatoes, you need fresh ingredients for the best taste. Start with sweet potatoes, as they are the star of the dish. I love using medium-sized sweet potatoes. They are sweet and creamy when cooked. Next, you will want beans. I recommend black beans for their rich flavor. You can use canned beans or cook them from scratch. Either way, they add protein and texture. Corn adds a nice crunch. You can use frozen corn or canned corn. Both options work well and save time. Fresh vegetables bring brightness to the dish. Cherry tomatoes are perfect for a pop of color and flavor. Diced avocado gives a creamy touch. Red onion adds a nice bite and sweetness. For spices, cumin, smoked paprika, and chili powder create a warm and bold flavor. Olive oil helps to mix everything and adds richness. Don't forget salt and pepper to enhance all the flavors. Finally, you can top your sweet potatoes with cheese, if you like. Cheddar or mozzarella melts beautifully. Fresh cilantro adds a nice finish, and lime wedges give a fresh burst of zest. Gather all these ingredients, and you’re ready to make a delicious meal! 1. Preheating and preparing sweet potatoes Start by preheating your oven to 400°F (200°C). While it heats, wash the sweet potatoes well. Use a fork to prick each potato several times. This helps them cook evenly. Place the sweet potatoes on a baking sheet lined with parchment paper. 2. Mixing the filling In a large bowl, mix together the cooked black beans, corn, halved cherry tomatoes, diced red onion, cumin, smoked paprika, chili powder, olive oil, salt, and pepper. Stir until all the ingredients are well combined. 3. Baking the assembled sweet potatoes Bake the sweet potatoes for about 45-60 minutes. They should be tender and easy to pierce with a fork. After they are done, let them cool a bit. Slice each potato down the center and fluff the insides with a fork. Fill each potato with the bean and corn mixture. Add diced avocado and shredded cheese on top if you like. Return the loaded sweet potatoes to the oven for 5-10 minutes until the cheese melts. Finally, garnish with fresh cilantro and serve with lime wedges for extra zest. How to choose the best sweet potatoes Select firm, smooth sweet potatoes. Look for a deep orange color. Avoid any with soft spots or blemishes. This ensures great taste and texture. Recommended cooking times and methods Bake sweet potatoes at 400°F for 45-60 minutes. Check for doneness by piercing them with a fork. They should feel soft but not mushy. You can also microwave them for quicker cooking, about 8-10 minutes. Tips for achieving melted cheese perfection For gooey cheese, add it toward the end of baking. Bake for an additional 5-10 minutes after adding cheese. This allows it to melt beautifully. Use a mix of cheddar and mozzarella for a great flavor combo. {{image_2}} You can easily make Loaded Taco Sweet Potatoes your own. Start with different beans. Try pinto beans or kidney beans for a new taste. Each bean adds a unique flavor and texture. Next, think about toppings. You can use different fresh veggies like bell peppers or jalapeños. They bring crunch and heat to your meal. You might even add some sour cream or Greek yogurt for creaminess. Spices are also fun to change. If you like heat, add cayenne pepper or chipotle powder. For a milder taste, stick with just cumin and paprika. Experiment with what you have at home! For those on special diets, this dish can fit right in. Make it vegan by skipping cheese and using plant-based toppings. To keep it gluten-free, check all labels on canned goods. This way, everyone can enjoy this tasty meal! To keep your loaded taco sweet potatoes fresh, follow these steps. First, let them cool to room temperature. Then, place them in an airtight container. This helps keep moisture out and flavor in. For refrigeration, your leftovers last about 3 to 5 days. If you want to keep them longer, freeze them. They can stay good for up to 3 months in the freezer. When it’s time to eat, reheat them in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the sweet potatoes on a baking sheet. Heat for about 15 to 20 minutes. You can also use a microwave if you’re short on time. Just heat them for 2 to 3 minutes, checking often to avoid overcooking. These steps will help you enjoy your loaded taco sweet potatoes even after the first meal! Can I prepare sweet potatoes in advance? Yes, you can prepare sweet potatoes ahead of time. Bake them and store them in the fridge. They last well for about three days. When you're ready to eat, just reheat them in the oven or microwave. This saves time on busy days. What other toppings work well? You can mix and match toppings to suit your taste. Some great options include: - Sour cream or Greek yogurt - Jalapeños for heat - Salsa or hot sauce - Chopped green onions - Any favorite cheese, like feta or goat cheese These toppings can add more flavor and texture to your meal. Can I use other vegetables instead of sweet potatoes? Yes, you can swap sweet potatoes for other veggies. Consider using: - Regular potatoes - Butternut squash - Zucchini - Bell peppers Each option gives a different taste and texture. Just adjust the cooking time as needed. This way, you can enjoy a new twist on this dish! Loaded taco sweet potatoes are a tasty and fun meal. We covered key ingredients like sweet potatoes, fresh veggies, and spices. I shared steps to prepare and bake them easily. We also explored tips for texture and suggested fun variations. Proper storage keeps leftovers tasty. Remember, you can swap toppings to fit your taste. Enjoy making this dish your own!

Loaded Taco Sweet Potatoes

Discover the deliciousness of Loaded Taco Sweet Potatoes! This fun and healthy recipe brings a twist to your dinner with baked sweet potatoes filled with black beans, corn, and fresh toppings. Perfect for a quick meal, these loaded beauties are bursting with flavor and nutrition. Don't miss out on this flavorful dish! Click through to explore the full recipe and transform your mealtime today.
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Ingredients
  

2 medium sweet potatoes

1 cup cooked black beans (canned or boiled)

1 cup corn (frozen or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup red onion, finely diced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

1/2 cup shredded cheese (optional: cheddar or mozzarella)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the sweet potatoes thoroughly, then prick them several times with a fork. Place them on a baking sheet lined with parchment paper.

      Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until tender and easily pierced with a fork.

        In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, cumin, smoked paprika, chili powder, olive oil, salt, and pepper. Mix until well combined.

          Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.

            Slice each sweet potato down the center, creating an opening. Gently fluff the insides with a fork.

              Spoon the bean and corn mixture generously into each sweet potato. Top with diced avocado and shredded cheese (if using).

                Return the loaded sweet potatoes to the oven for an additional 5-10 minutes, just until the cheese is melted and bubbly.

                  Remove from the oven, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zest.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2