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Double Baked Loaded Sweet Potatoes

A delicious and nutritious dish made with sweet potatoes loaded with black beans, corn, and creamy boursin cheese, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1 large large sweet potato or 2 small Choose firm sweet potatoes with smooth skin.
  • 2 tbsp olive oil For drizzling.
  • 1 tsp chili powder Adjust based on desired spice level.
  • to taste salt & pepper Season to taste.
For the Filling
  • 1 cup black beans Canned or cooked.
  • 1 cup corn Canned or fresh.
  • 1 puck boursin cheese Can substitute with other soft cheeses.
  • 2 tomatoes Chopped for pico de gallo.
  • 1/2 medium purple onion Chopped for pico de gallo.
  • 2 cloves garlic Minced.
  • 1 lime Juice from Adds freshness to pico de gallo.
  • 1 handful fresh cilantro Chopped for pico de gallo.
  • 1 medium avocado Sliced for serving.
  • to taste sour cream For topping.
  • to taste red pepper flakes Optional for added heat.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potato and cut it in half lengthwise.
  3. Place sweet potato halves on a baking sheet, drizzle with olive oil.
  4. Sprinkle with chili powder, salt, and pepper.
Baking Sweet Potatoes
  1. Bake in preheated oven for 40 to 45 minutes until tender.
Preparing Pico de Gallo
  1. Chop tomatoes, purple onion, and mince garlic and cilantro in a bowl.
  2. Add lime juice and season with salt and pepper. Set aside.
Mixing the Filling
  1. Once sweet potatoes are baked, scoop out the flesh into a mixing bowl, being careful not to tear the skins.
  2. Mix sweet potato flesh with black beans, corn, and boursin cheese. Season to taste.
Filling and Broiling
  1. Fill sweet potato skins with the mixture.
  2. Broil for 5 to 8 minutes until tops are browned.
Serving
  1. Serve topped with pico de gallo, avocado slices, sour cream, and red pepper flakes.

Notes

These sweet potatoes can be served warm or at room temperature. Pair with side salad or steamed vegetables for a complete meal. They make great leftovers too.