Sheet Pan Loaded Sweet Potatoes

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 07/19/2021, viewed by 5110 , 0 Comments
yield4 portionstotal time70m

If you are looking for a super filling veggie heavy dinner, this one requires hardly any oversight!

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What you will need

4 Sweet Potatoes

3 Tbsp Olive Oil

pinch Salt

pinch Black Pepper

15 oz Canned Black Beans

1 cup Frozen Corn

1 tsp Cumin

8 oz Salsa Verde, or Salsa Ranchera

4 oz Sour Cream

1/4 bunch Cilantro

(Nutritional facts 85 calories, 3.02 g fat, 12.49 g carbohydrates, 2.72 g protein, 3 mg cholesterol, 561 mg sodium)

How to cook

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Gather and portion all ingredients. Drain and wash black beans.

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Set oven to 425°F

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Coat the sweet potatoes with some olive oil.

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Season the potatoes with a bit of salt and pepper.

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-60 minutes depending on the size of your potatoes.

Prick the potatoes a few times each with a fork or knife. Bake for about 40-60 minutes depending on the size of your potatoes.

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Add the corn and black beans to a bowl.

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Add a generous pinch of salt and pepper and the cumin.

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Add half of the salsa to the beans and corn. Mix to combine.

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Finely chop the cilantro.

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Cut open the sweet potatoes and spoon the filling evenly among the potatoes.

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Bake in the oven for about 5 more minute or until the filling is warm.

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Top with remaining salsa, dollops of sour cream and chopped cilantro.

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