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Loaded sweet potato
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5 from 3 votes

Loaded Sweet Potato

Switch up the way you eat and serve sweet potatoes. Instead of a plain sweet potato, make it interesting by creating a loaded sweet potato with some pizazz!
Prep Time10 minutes
Cook Time1 hour
Course: Entrees
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 161kcal


  • 2 large sweet potatoes
  • 1 15 ounce can black beans, rinsed and drained heated or adding at room temperature
  • ¼ cup green onions, sliced thin
  • ½ cup grape tomatoes, cut in half
  • ½ cup corn salsa
  • 1 jalapeno, sliced into rings (seeds removed)
  • ½ cup guacamole, or smashed avocado
  • ½ cup pico de gallo or salsa of choice
  • ¼ cup chopped cilantro


  • Preheat oven to 400 degrees.
  • Thoroughly wash and scrub sweet potatoes.
  • Using a knife, poke a few holes in the sweet potatoes.
  • Place sweet potatoes on the upper rack of the oven, and place a baking sheet on the rack below to sweet potatoes.
  • Bake for 1 hour (60 minutes).
  • In the meantime, prepare the other ingredients.
  • Remove the potatoes from the oven and allow them to cool slightly.
  • Now, using a sharp knife, cut each potato in half lengthwise.
  • Place each potato half on a plate, skin down, and begin adding the filling ingredients.
  • First, add ¼ of the guacamole or smashed avocado.
  • Then, add ¼ of the black beans, green onions, corn salsa, cut tomatoes, and jalapeno slices.
  • Top with pico de gallo or salsa and chopped cilantro.


  • When cooking with jalapenos, always wear gloves to prevent burning the skin or eyes. 
  • If you like a little spice, add a few jalapeno seeds to salsa or pico de gallo. 
  • Preheat the oven to 400 degrees before baking the potatoes.
  • For a larger serving, do not cut potatoes in half; instead, eat the whole potato. 
  • Buy prepared guacamole, corn salsa, and pico de gallo instead of making your own.
  • Or, make homemade pico de gallo and corn salsa.
  • Allow the potatoes to cool slightly before cutting. 
  • Use an oven mitt while handling the hot potatoes to avoid getting burned.
  • Add the guacamole first as the base for holding all the ingredients in place. 


Serving: -4g | Calories: 161kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 310mg | Potassium: 724mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24559IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 1mg