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Loaded twice-baked sweet potatoes are a remarkable dish that marries the natural sweetness of sweet potatoes with a savory filling that tantalizes the taste buds. They are not only visually appealing but also versatile enough to serve as a hearty side or a fulfilling main dish. This recipe takes the humble sweet potato and transforms it into a gourmet experience, making it a favorite among health-conscious food lovers and culinary enthusiasts alike.

Loaded Twice-Baked Sweet Potatoes

Discover the delightful world of loaded twice-baked sweet potatoes! This recipe combines the natural sweetness of sweet potatoes with savory black beans, corn, and creamy cheese for a dish that's both nutritious and satisfying. Perfect as a side or main course, these sweet potatoes are easy to customize for any dietary preference. Impress your family and friends with this delicious, healthy comfort food! #SweetPotatoes #HealthyEating #ComfortFood #RecipeIdeas #PlantBased #MealPrep #Yummy
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Ingredients
  

4 medium sweet potatoes

1 cup cooked black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 cup shredded sharp cheddar cheese (divided)

1/2 cup sour cream or Greek yogurt

1/4 cup green onions, sliced (plus more for garnish)

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Olive oil for drizzling

1 avocado, diced (for topping)

Fresh cilantro (optional, for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Bake Sweet Potatoes: Scrub the sweet potatoes clean, then pierce them several times with a fork. Place them on a baking sheet and drizzle with olive oil. Bake for 45-60 minutes, or until they are tender and fully cooked.

      Prepare Filling: Once the sweet potatoes are done, let them cool slightly. Cut them in half lengthwise and scoop out about 2 tablespoons of flesh from each half into a mixing bowl. Be careful not to break the skins!

        Mix Ingredients: To the mixing bowl, add black beans, corn, 1/2 cup of the shredded cheddar cheese, sour cream (or Greek yogurt), green onions, cumin, smoked paprika, salt, and pepper. Mix everything together until well combined.

          Stuff Sweet Potatoes: Spoon the mixture back into the sweet potato skins, mounding it generously over the top.

            Add Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of each stuffed sweet potato.

              Bake Again: Place the stuffed sweet potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                Serve: Remove from the oven and let them cool for a few minutes. Top with diced avocado and additional green onions or cilantro for garnish. Serve warm and enjoy!

                  Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4