RecipeLoaded Sweet Potatoes

Nutrition Facts
Amount per Serving
  • Calories: 240
  • Protein: 10 g
  • Total Fat: 0.5 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 52 g
  • Dietary Fiber: 13 g
  • Total Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 820 mg
Take Note

Quick Meal

Looking for a meatless meal that’s budget friendly, satisfying, and super simple to toss together on hectic weeknights? Enter my Loaded Sweet Potatoes. These scrumptious spuds are bursting with the good stuff: beta-carotene-rich tubers fiber-filled beans, and lycopene-loaded salsa. Feel free to add optional toppings of your choice to add extra flavor, fun, and your own personal flare; I love to top mine with Greek yogurt, cilantro and a sprinkle of shredded cheddar cheese, but anything goes. Pro tip: Go ahead and enjoy the sweet potato skin too…that’s where you’ll find most of the fiber!

  • Prep time
  • Total Time
This recipe makes 4 topped baked potatoes
Ingredients:
  • • 4 medium sweet potatoes
  • • 1 can black beans, drained and rinsed*
  • • 16 ounces salsa (mild, medium or hot)
  • • ½ teaspoon garlic powder
  • • ½ teaspoon ground cumin
  • • 1 teaspoon Dijon mustard
  • • Optional toppings: plain Greek yogurt or light sour cream, reduced-fat shredded cheddar cheese, minced cilantro
Preparation:

Bake the sweet potatoes in the oven or microwave. While the sweet potatoes are cooking, sauté the black beans, salsa, garlic powder, ground cumin and Dijon mustard in a saucepan over medium heat for about 5 minutes. Add a generous serving of black bean-salsa mixture to each potato and finish off with optional toppers if desired.

*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.

Serving size: 1 potato topped with ½ cup bean-salsa mixture