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Loaded Sweet Potato
Rini
A baked sweet potato loaded with beans and veggies
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
Course
Side Dish
Cuisine
American
Servings
2
sweet potatoes
Calories
450
kcal
Ingredients
1x
2x
3x
2
Sweet Potatoes
baked
3
cup
Spinach
fresh
¼
cup
Sweet Corn
2
tsp
Extra virgin olive oil
1
can
Black beans
drained and washed
1
Campari tomato
cut into cubes
¼
cup
Red onions
finely chopped
1
Tbsp
Taco seasoning
1
tsp
Cayenne Pepper
optional
⅕
tsp
Salt
optional
2
tsp
Lemon
optional
For The Vegan Creamy Yogurt Dressing
1
cup
Vegan Yogurt
See notes
2
tsp
Dijon Mustard
¼
cup
Water
1
tsp
Pink salt
1
tsp
Dried basil
1
tsp
Dried parsely
1
tsp
Lemon pepper
For the Garnish (optional)
1
Tbsp
Red onion
finely diced
Parsley
Lemon zest
Instructions
Bake the sweet potato according to
these instructions
After the sweet potato has been baking for 50 min, start making the toppings
In a medium pan, add the oil and heat for 15 seconds
Gently add the spinach to the oil and let it wilt to half its size. Don't stir
Add the corn, black beans, tomatoes, seasonings and salt.
Cook for about 7 minutes on medium heat
Turn off the heat and set it aside
Mix the ingredients of the yogurt dressing and set it aside
Assembling the Loaded Sweet Potato
Cut the sweet potato into halves. Cut lengthwise
Gently open it and top with the black bean mixture
Top with the yogurt dressing and garnish
Serve the loaded sweet potato immediately
Video
Notes
- If you can't find plain vegan yogurt, go with vanilla vegan yogurt, regular yogurt, vegan cream cheese or sour cream.
Nutrition
Serving:
1
Sweet Potato
Calories:
450
kcal
Carbohydrates:
78
g
Protein:
19
g
Fat:
8
g
Saturated Fat:
1
g
Sodium:
1601
mg
Potassium:
1295
mg
Fiber:
18
g
Sugar:
14
g
Vitamin A:
23470
IU
Vitamin C:
41.4
mg
Calcium:
275
mg
Iron:
5.1
mg
Keyword
vegetarian thanksgiving sides, what to top on sweet potatoes
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