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
  • • 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

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