This recipe is dedicated to my father-in-law who introduced me to the deliciousness of a basic sweet potato. We would go over and he would have a sweet potato, washed, poked and wrapped in foil baking in the toaster oven. I always thought, you can’t just be eating that with nothing else on it, no butter, no syrup, just plain. But he taught me that they have a sweet flavor that comes out even stronger when you wrap it in foil to bake instead of placing them on a flat surface, I think because the inside gets cooked more and releases the sugars or something.
So for this recipe I put together a quick and easy meal that I enjoyed for breakfast. It’s a bit Mexican inspired, and totally carb filled, but totally delicious. Wrap and bake your sweet potato, throw together your toppings of cooked beans, pepper, onion, garlic etc, cut your sweet potato almost in half, assemble your toppings inside, add vegan sour cream on top and lastly a cut a slice of avocado on the side and enjoy! I learned the beauty of a enjoying a freshly peeled avocado also thanks to my father-in-law, who kept avocados in the house at all times. This is also an easy meal to store for the future, just keep your potato wrapped in foil and your toppings separate, refrigerate, and when you are ready to eat you can assemble and warm in the microwave or toaster oven.
Loaded Baked Sweet PotatoPrint Recipe
- 4 Medium Sweet Potatoes
- 1 Tbsp - Coconut Oil
- 1/2 - Onion
- 4 Cloves - Garlic
- 1 - Bell Pepper
- 1 Can - Black Beans
- 1 Tbsp - Cumin Powder
- 1 tsp - Paprika
- 1 tsp - Cayenne Pepper
- Dash of Sea Salt
- TO TOP WITH:
- 4 Tbsp - Vegan Sour Cream (I used the 'Follow Your Heart' brand)
- 1 Avocado
- 1/2 Bunch - Cilantro
Wash each of your sweet potatoes, keep the skin on, poke with a fork a few times all around, wrap loosely in aluminum foil and set to bake in the toaster oven for up to 1 hour at 400F (check around the 45 minute mark by poking with a knife to see if it is fully cooked and softened on the inside).
Meanwhile, add your oil and very finely chopped onions in a small pot on medium heat and cook for 5 minutes. Stir to prevent burning.
Next add your chopped garlic and bell pepper. Cook for another 5 minutes, or until everything starts to soften.
Toss your rinsed and drained black beans and spices in and mix on medium-low flame for another 5-10 minutes. Taste to adjust seasoning and turn off when finished. Set aside.
Once your sweet potatoes have finished cooking, take out of the toaster oven to cool. Cut almost in half (see picture), scoop your warmed filling inside, and garnish with a slice of avocado, vegan sour cream, and finely chopped cilantro.
If you want to store everything for later, keep the sweet potatoes wrapped in foil and store the fillings in the fridge. Then when ready to eat, assemble the potato and fillings and bake in the toaster oven to warm up or microwave it for a minute. Add your sour cream, avocado and cilantro last:)