Loaded Sweet Potatoes With Black Beans and Cheddar

By Sarah Jampel

Updated October 1, 2018

  • Four sweet potato halves topped with cheese and black beans are shown on a parchment-lined sheet pan.
    Linda Xiao for The New York Times. Food stylist: Monica Pierini.
Media 1 of 1
Total Time
50 minutes
Rating
5(7,071)
Comments
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To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.

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Ingredients

Yield: 4 servings

  • 2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried

  • 1 tablespoon olive oil

  • Kosher salt

  • 1 cup cooked black beans (if canned, rinsed and drained)

  • 1 cup shredded sharp Cheddar

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 7 milligrams cholesterol; 226 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 8 grams fiber; 442 milligrams sodium; 8 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.

  2. Step 2

    Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.

  3. Step 3

    Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

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Ratings

5 out of 5
7,071 user ratings
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Comments

kathie o'shea

Made it exactly like recipe except doctored up the beans a bit with onion and chopped tomatoes and garlic along with some cumin. Very easy and delicious.

Anne

In added corn and topped with greek yogurt and avocado. My gosh, this was delicious and easy!

Jim

This was a great recipe, and very simple. The flavors of the sweet potato, beans, and cheese are all you need. I started in the morning by putting dried black beans in the slow cooker--I prefer beans that way (no sodium, general freshness), and since marrying a New Orleans guy, we use Camellia beans. Went to church and a matinee concert of Bach cello suites. Came home, roasted the sweet potatoes and put the dish together. Wonderful meal for a fall supper!

Nancy O.

Looked for something easy and delicious. Checked both boxes. Keep an eye on the potatoes. They roast fast! Especially if they’re smallish.

Best when I don’t want to cook recipe

This is such a treat. I misread “cheddar cheese” and sprinkled bleu cheese. Oh, thank heaven. So good and hearty. Easy and ready to eat warm healthy meal — even in the summertime in the southwest.

Kristi

So easy and yummy! I added garlic along with the salt and topped it with chopped scallion after baking. I served some avocado with a drizzle of salsa along with it. Next time I might try it with half pepper jack (a suggestion I saw too late).

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