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What’s not to love about a stuffed potato? This recipe for Loaded Sweet Potatoes, that I developed for Country Crock, is a super easy plant based recipe and it tastes as good as it looks. These potatoes are filling and satisfying and perfect for an easy weeknight dinner or add them to your superbowl party menu. They’re delicious and versatile enough for just about any occasion.
These stuffed sweet potatoes have that irresistible sweet and savory flavor profile. Cumin and chipotle are added to pan roasted veggies giving them a great spiced, savory flavor that contrasts the sweetness of the potatoes. Plant butter makes the sweet potatoes extra creamy and rich while cilantro adds freshness. Black beans, corn and red pepper make not only a delicious but colorful topping.
The potatoes need to be cooked ahead of time, so if there’s not enough time to oven bake, the microwave will do the trick. Or bake them the day before and reheat.
If you’re entertaining, the potatoes and bean mixture can be made ahead of time and heated up just before serving.
Loaded Sweet Potatoes are perfect for weeknight dinners or casual entertaining. These loaded potatoes are super easy to make. Cumin and chipotle offer a great savory flavor to contrast the sweetness of the potato. Black beans, corn and red pepper make a delicious and colorful topping.
- 4 tablespoons Country Crock® Plant Butter with Olive Oil, divided
- 1 onion, chopped
- 1 cup frozen corn, thawed
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 cup black beans
- 2 teaspoons cumin
- 1/4 to 1/2 teaspoon chipotle chili powder or smoked paprika
- 4 medium sweet potatoes, baked
- 2 tablespoons chopped fresh cilantro, divided
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In large skillet, melt 2 tablespoons Country Crock Plant Butter and cook onion and corn 5 minutes or until corn begins to char. Add red pepper and garlic and cook 3 minutes or until softened. Stir in black beans, cumin and chipotle chili powder and cook 2 minutes or until heated through. Stir in cilantro. Keep warm.
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Cut potatoes in half and scoop flesh from potatoes leaving a x1/2-inch shell. Mash sweet potato flesh with remaining 2 tablespoons Plant Butter and 1 tablespoon cilantro. Season to taste with salt. Stuff potato mixture back into skins.
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Top potatoes with bean mixture. Garnish with green onion, cilantro and dairy free yogurt or sour cream.
