Any recipe that starts with “loaded sweet potato” is a favorite in our house. We make these loaded sweet potato rounds as an appetizer for friends and they always disappear quickly. So we couldn’t resist creating another loaded sweet potato something, especially with football playoffs in swing and the Super Bowl approaching. (How many sports fans do we have out there?)
This recipe is for Hurst Beans, the local Indianapolis bean packager and distributor who shot this video in our kitchen. We developed a trio of recipes for them, including this sweet potato chili and this garlic rosemary white bean dip. It’s been such fun to think up different ways to use beans!
These potatoes take about 1 1/2 to 2 hours to prepare, depending on the size of your potatoes, but it’s time well spent when you taste them! The outer skins are a bit crispy, with the insides creamy and bursting with flavor. Keep in mind that nearly 1 hour of the preparation time is hands off while the potatoes are baking, so you can use this time to prepare the other meal components and clean up after yourself. *Update: We also found they reheat perfectly, so making them in advance works well too (see below).
We like to make this recipe as a dinner main dish instead of a party appetizer, though it works well either way. Tonight we served the potatoes with cilantro lime quinoa and a salad for a delicious dinner with friends. It’s also a great option for a vegetarian and gluten-free meal, which was exactly what we needed tonight since one friend is gluten intolerant.
We hope you enjoy this recipe as much as we do. Remember to tag us if you make them and post a pic on Instagram; we love hearing your feedback! (We’re at acouplecooks.)
This post is sponsored by Hurst Beans. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!
- 1 cup cooked or canned pinto beans, such as Hurst HamBeens Pinto beans cooked using this method or this method
- 2 ½ pounds small to medium sweet potatoes
- Olive oil
- 1 teaspoon kosher salt, divided
- 1 tablespoon chili powder, divided
- 1⅓ cups shredded Mexican blend cheese, divided
- ⅔ cup fresh or frozen corn
- 1 green onion
- ¼ cup chopped cilantro
- Fresh ground pepper
- Sour cream (optional, for garnish)
- Cook the beans using this method or this method (in advance for easy prep).
- Preheat oven to 450°F. Wash the sweet potatoes, and prick them all over with a fork. Bake for 45 minutes to 1 hour, depending on the size of the sweet potatoes, until tender.
- Mix 1 cup beans (drained and rinsed) with a drizzle of olive oil, ¼ teaspoon kosher salt, and ½ tablespoon chili powder.
- When the potatoes have finished baking, remove them from the oven. Transfer to a cutting board and let cool slightly until able to handle. Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. Return the skins to the baking sheet face up and drizzle with olive oil. Reduce the heat to 400°F and bake while you mix up the stuffing (about 5 minutes).
- In the bowl, mash the sweet potato insides with a masher, then stir in 1 cup shredded cheese, ½ tablespoon chili powder, ¾ teaspoon kosher salt, and fresh ground pepper.
- Fill each potato skin with the filling. Top with beans, a sprinkle of corn, and a sprinkle of extra cheese. Bake until heated through and the cheese melts, about 5 to 10 minutes.
- Meanwhile, thinly slice 1 green onion and chop ¼ cup cilantro. Remove the potatoes from the oven and garnish with green onions and cilantro. Serve hot, garnished with sour cream if desired.