Loaded Sweet Potato

Makes 4 servings

Check out this Loaded Sweet Potato Recipe! It’s super easy and the toppings make it a filling dinner, which is perfect for a weeknight dinner for you and your family. It’s nourishing, comforting, and kid-approved!


2 medium sweet potatoes

1/2 cup sour cream

1/4 cup unsalted grass-fed butter

1/2 teaspoon sea salt

3/4 teaspoon ground coriander

3/4 teaspoon ground cumin

3/4 teaspoon ancho chili powder

1/2 teaspoon ground black pepper

1 1/2 cups shredded Mexican blend cheese blend

1 can black beans, rinsed and drained

1 1/2 cups leftover cooked ground meat, chicken breast or thigh, shredded or any meat or leave it out!

1 avocado, peeled and diced

1/2 cup sliced green onions

1/4 cup toasted, salted pepitas

Lime wedges


Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the pan and prick with a fork a few times. Bake for about 45 minutes or until tender.


Allow the sweet potatoes to cool about 10 to 15 minutes, or until cool enough to handle. Cut in half and scoop out the insides into a large bowl and place the skins back onto the pan.


In the bowl add the sour cream, butter, and 1/2 teaspoon each ancho, cumin, coriander, salt, and pepper, and half the cheese and stir until combined. Fill the skins up with the sweet potato mixture. Top evenly with the remaining cheese. Bake for about 15 minutes or until the cheese melts and the filling is warmed all the way through and the cheese on top is melted.


Meanwhile, in a large skillet, spray with avocado oil and add the black beans and your leftover cooked meat (if you decide to use it) and the remaining 1/4 teaspoon each cumin, coriander, and ancho. Top the sweet potatoes with black beans, your protein choice, avocado, green onions, pepitas, and lime wedges and serve immediately.