About the Recipe

There are many variations of the loaded sweet potato out there, and in my opinion, they’re all delicious. Whenever I make this meal, I feel like I’ve ordered it at a restaurant. It’s just that yummy. It includes some of my favourite foods and the crispiness when it comes out of the oven is just divine. This is another one of those dishes that inspires creativity – after all, what doesn’t go with sweet potatoes?!

If you don’t have a sweet potato on hand, check out my other “dinner in a pinch” recipes: Veggie Omelette or “Big Bowl of Health”.

Kennedy Baker

Kennedy is a Holistic Nutritionist. She oversaw the day-to-day operation of Healthoholics' retail store, working closely with suppliers as Store Manager at Healthoholics from 2015-2017. Kennedy is an avid runner, loves hot yoga, and getting creative in the kitchen.

The Recipe

Dinners In A Pinch: Loaded Sweet Potato

Prep Time:
10 mins
Cook Time:
40-50 mins
Kennedy Baker
Total Time:
1 hour

1 sweet potato
¼ cup unsweetened almond or coconut milk
1 cup black beans, drained and rinsed
1 yellow onion, diced
½ bell pepper, diced
1 Tbsp chili powder
1 tsp ground cumin
1 tsp paprika
¼ tsp Himalayan salt
1 green onion, chopped
½ an avocado, peeled and chopped
2 Tbsp cilantro, finely chopped

  1. Pre-heat oven to 375F.
  2. Place sweet potato on a baking sheet and bake for approx. 20 minutes, or until tender (use a fork to test; should pierce the skin and flesh easily).
  3. Remove from oven and carefully slice in half. Scoop the cooked potato into a bowl, leaving the skins on the baking sheet.
  4. Add nut milk, black beans, onion, bell pepper and spices to the potato mixture. Stir well to combine, then scoop mixture back into the potato skins.
  5. Bake at 375F for another 15-20 minutes.
  6. Remove from heat, add toppings (green onion, cilantro, avocado), and serve.