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Baked Sweet Potato

Perfectly baked sweet potatoes with crispy skin and fluffy flesh, loaded with black beans, corn, avocado, and a lime-cilantro drizzle. A complete meal from a single root vegetable.

DinnerAmericanEasy

10 min

Prep

50 min

Cook

1 hr

Total

Servings

Easy

Difficulty

Instructions

Preheat oven to 400F. Scrub sweet potatoes and poke several times with a fork. Rub with olive oil and sprinkle with salt.

Place on a foil-lined baking sheet. Bake for 45-50 minutes until very soft when squeezed.

Tip: Baking on foil catches any dripping sugar that caramelizes. Line the pan or you'll be scrubbing.

Warm the black beans and corn in a small saucepan with cumin and chili powder.

Mix Greek yogurt with half the lime juice and a pinch of salt for the drizzle.

Split each sweet potato open, fluff the inside with a fork. Top with the bean-corn mixture, diced avocado, yogurt drizzle, and cilantro. Squeeze remaining lime over top.

Nutrition per Serving

340kcal

Calories

14g

Protein

56g

Carbs

Fat

12g

Fiber

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Baked Sweet Potato

Ingredients

Instructions

Nutrition per Serving

Tags

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