Loaded Sweet Potatoes With Black Beans and Cheddar Recipe (2024)

Made it exactly like recipe except doctored up the beans a bit with onion and chopped tomatoes and garlic along with some cumin. Very easy and delicious.

In added corn and topped with greek yogurt and avocado. My gosh, this was delicious and easy!

This was a great recipe, and very simple. The flavors of the sweet potato, beans, and cheese are all you need. I started in the morning by putting dried black beans in the slow cooker--I prefer beans that way (no sodium, general freshness), and since marrying a New Orleans guy, we use Camellia beans. Went to church and a matinee concert of Bach cello suites. Came home, roasted the sweet potatoes and put the dish together. Wonderful meal for a fall supper!

Five stars for the low effort yet surprising payoff. Used generous salt and pepper, fresh avocado, and lime. Even my husband who doesn’t really like sweet potatoes called this dish a keeper. Next time I might simmer the black beans with jarred sofrito.

some toasted pepitas( pumpkin seeds) would be a great garnish and crunchy addition

My husband is a big sweet potato fan so he loved this. I would agree with others that the beans need a bit more flavor. Also, don't go longer than 5 minutes on step 3 or the topping will dry out (425 is a very hot oven). Definitely serve with sour cream. Sliced avocado was good too. Good basis for a veggie main course; I'll spice it up some next time as per the notes.

Trader Joe's sells Cuban black beans that are savory.

This recipe was a great find. Easy, full of flavor, and filling. Just perfect for a cold night. Added a bit of cumin and chili powder to beans and served with a wilted spinach salad.

I imagine you can do anything you’d like! I’d toss the garbanzo beans in a little oil, maybe some paprika, and use feta instead of cheddar.

We made this with sweet potatoes right out of our garden and served it as a main course with the suggested avocado, fried egg, and squeeze of fresh lime juice. SO GOOD. Served as an entree, one whole sweet potato is about the right serving size per person.

I followed the recipe with no additions. It was simple, healthy, and most importantly, delicious. I served it with a green salad and it was a satisfying dinner.

Super yummy and simple. I tossed the beans in a little chili powder and smoked paprika. Took the prepared potatoes to work, reheated then ate with 1/2 an avocado. DELISH.

Great, easy recipe. I added salsa to the beans to liven it up a bit.

has potential but needs more flavor; will add onions and cumin next time

I made this recipe exactly as described and wow, it was remarkably easy yet wonderfully delicious. The savory taste of the black beans and sharp cheddar paired unexpectedly well with the subtle sweetness of the potatoes for a family-pleasing hit. I see myself making this recipe again and again in the future.

I had some left over black bean soup that had gotten thick and used that on the sweet potatoes. It was delightful. The combination of sweet and savory was wonderful!

Yum! Followed others suggestions to season the beans. I like to use avocado leaf and onion and garlic. Served with cabbage slaw, lightly dressed. Thank you all for guidance!

Used sweet potatoes a little larger than recommended but this dish was excellent. Couldn't be easier. Will make again, often.

Absolutely delicious and so easy! Topped with avocado, cilantro chutney (cilantro, lime, green chili, salt and a little sugar). Served for dinner with a greek salad. Will def be a staple in our household.

This is an interesting recipe that I never would have thought of: cheddar cheese with a sweet potato. I thought the family would give me a thumbs down because it is more of a “me” recipe, but I got a thumbs up from everyone.

This was delicious! I made this exactly as written except for a generous drizzle of crema!

Really tasty, really simple, but it definitely benefits from a little bit of doctoring. Excellent base on which to layer all kinds of other flavors and ingredients.

So delish. Cooked the potatoes a little too long, but the crispy burnt parts were crunchy and delicious. Cooked beans with half a yellow onion and oregano.

Really really delicious, I think next time I will cook them a bit longer to make sure the tops are really caramelized, but I was hungry and didn’t wanna wait longer. I added a pinch of taco seasoning (cumin, paprika, oregano, garlic powder, chili powder) on top before adding the first layer of cheese and would do that again. Will make regularly for sure as a side to any tacos, burritos, fajitas, etc. in the future.

Good base recipe but better with minor changes. For the filling, I sauteed diced onions, added chopped garlic and canned diced green chiles then added a can of drained rinsed black beans. Served topped with sour cream and avocado sliced and some crispy edged quesadillas on the side. Easy simple dinner for meatless Monday.

Easy and delicious (seasoned the beans with smoked paprika, s&p before adding to potatoes).

This is one of my mainstays for lunch. Love it!

Used garnet yams instead of sweet potatoes, so they took longer to get done. Definitely add finely chopped onion, etc. to the beans. I found my taste buds wanting some heat. We topped them with Greek yogurt. Very good!

Easy and tasty. Didn't have cheddar, so I used goat cheese, and the creamy tangy flavor was a good complement to the earthy sweet of the sweet potato.

Omg this is so tasty and so easy! Sweet potato pairs so well with cheese and beans! My kids 6 and 3 both finished their plates, big success! Love it