Loaded sweet potatoes with black beans and guacamole make for a super simple side dish, or even dinner! Share them for your friends and family at your Super Bowl party this weekend!
Do you ever blink and it’s Wednesday?
That’s what happened to me this week.
I had every intention of sticking with the ush Mon-Wed-Fri blog post sched, and somehow it just.didn’t.happen.
Sometimes you spend the whole weekend pitter pattering around outside and can’t bring yourself to sit down. Sometimes coherent sentences aren’t in the stars. Sometimes life happens. Sometimes… you drink beer.
In any case, here I aaaaam! Thrilled to show you these loaded sweet potatoes, which are just the easiest, dreamiest side dish slash meal.
While my intention for sharing this recipe was for a sort of Super Bowl-themed appetizer for you to share with your people on game day, one of these potatoes is practically a meal in and of itself. After having gone through the eating portion of the recipe testing, I can report with confidence that one of the loaded potatoes makes for a nice well-rounded dinner. Serve with a side salad on those evenings you’re super hungry.
If you are looking to share these loaded potatoes, you can simply cut them in half, or if the bite-sized appetizer is your jam, you could always make the Roasted Sweet Potato Rounds with Guacamole and Bacon I posted a few years back.
To prepare this recipe, simply roast a few sweet potatoes to desired squishiness (I like mine real squishy), then stuff them with the easiest guacamole, some black beans, and a sprinkle of pistachio Dukkha (ultra cool spice blend) for a hassle-free, filling experience.
Additional serving options? Add a dollop of sour cream, some cooked thick-cut bacon, red onion, even some fully loaded turkey chili.
Stuff thy potatoes!
Guacamole and Black Bean Loaded Sweet Potatoes
- 4 medium sweet potatoes
- 2 (14-ounce) cans black beans, drained
- 3 large ripe avocadoes
- 3 large cloves garlic, minced
- 1/4 cup fresh lime juice, to taste
- 1 small jalapeno, seeded and chopped
- 1/4 teaspoon sea salt
- 1 bunch green onion, chopped
- 1/2 cup fresh cilantro, chopped
Preheat the oven to 400 degrees F. Poke several holes in each sweet potato using a fork and wrap with foil. Place foil-wrapped sweet potatoes on a baking sheet and roast until very soft, about 60 to 80 minutes (depending on the size of the sweet potatoes).
While the sweet potatoes are roasting, prepare the guacamole by mashing all of the ingredients in a bowl to desired consistency (I like leaving mine slightly chunky). Refrigerate until ready to use.
Stir together all of the ingredients for the Dukkah in a small bowl. Set aside until ready to use.
When sweet potatoes have finished baking, allow them to cool enough to handle, then unwrap them and cut a long slit down the center. Use a fork to dig a well in each potato and sprinkle the flesh with sea salt.
Stuff each sweet potato with desired amount of black beans (I heat mine up on the stove top first) and guacamole. Sprinkle with pistachio Dukkah spice blend and serve with chopped green onion and fresh cilantro.
Recipe inspired by Loaded Sweet Potatoes from the Oh She Glows Everyday cookbook by Angela Liddon