There are some meals that just hit the spot every single time, and for me, this loaded sweet potato recipe is one of them. It’s the kind of hearty meal that feels both incredibly satisfying and wonderfully nourishing. It started as a way to use up some leftover black beans and a lonely sweet potato in the veg drawer, but it quickly became a staple in our weekly rotation. We’re talking fluffy, sweet roasted potato flesh piled high with a smoky, spiced black bean filling, and then topped with creamy avocado and a zesty lime crema that ties everything together. It’s a proper dinner that feels a bit special but is genuinely straightforward to pull together on a weeknight.

What I adore about this dish is the fantastic contrast of textures and flavours. You get the earthy sweetness from the potato, a savoury kick from the spiced beans, a cooling creaminess from the avocado and crema, and a fresh lift from the coriander and spring onions. It’s a complete meal in one, packed with fibre and nutrients, making it a dinner you can feel good about serving. This stuffed potato recipe is ideal for those evenings when you’re craving something substantial but don’t want to spend hours in the kitchen. It’s also brilliant for feeding a mixed group of eaters, as the toppings can easily be customised to suit everyone’s tastes.

Recipe Overview

This loaded sweet potato recipe delivers a beautiful balance of sweet and savoury. The sweet potatoes are roasted until tender and slightly caramelised, creating the perfect base for a rich, flavourful black bean and corn filling spiced with smoked paprika and cumin. A cooling lime crema, fresh avocado, and sharp spring onions cut through the richness. I’ve tested baking versus microwaving the potatoes, and while the microwave is faster, I find that roasting gives them a much deeper flavour and a more pleasant, fluffy texture that is well worth the extra time.

• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour – 1 hour 15 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Loaded Sweet Potato Recipe

• Genuine Flavour: The deep, sweet flavour of the roasted potato pairs beautifully with the smoky, slightly spicy black bean filling. The lime crema adds a tangy brightness that lifts the entire dish.
• Ready in Just Over an Hour: While the potatoes bake, you have plenty of time to prepare the filling and toppings, making the process feel very manageable.
• Flexible Recipe: This is a great base recipe to adapt. You can swap the black beans for spiced lentils, add leftover shredded chicken, or pile on extra veggies like diced courgette or bell peppers. It’s very much a “use what you have” kind of meal.
• Great for Casual Dinners: It works beautifully for a relaxed weeknight dinner but is also special enough to serve when friends are over. Everyone can build their own, which is always fun.
• Family Tested: My kids absolutely devour this every time I make it. They love adding their own toppings, and it’s a fantastic way to get them to eat a balanced, vegetable-packed meal without any fuss.

Loaded Sweet Potato Recipe

⏱️ 15 min prep  •  🍳 60 min cook  •  👥 4 servings

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Ingredients You’ll Need

The ingredients for this loaded sweet potato are all readily available at any large supermarket. For the smoked paprika, I really like to use a hot version from a Spanish brand like La Chinata, as it adds a genuine warmth and depth that you just don’t get from standard paprika. It truly makes a difference to the filling.

• 4 medium-large sweet potatoes (about 250-300g each)
• 1 tbsp olive oil
• 1 large red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, deseeded and finely diced
• 1 tsp smoked paprika (hot or sweet, to your preference)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 400g tin of black beans, rinsed and drained
• 200g tin of sweetcorn, drained
• 2 tbsp tomato purée
• 100ml vegetable stock
• Salt and freshly ground black pepper
• For the Toppings:
• 2 ripe avocados, stoned and diced
• 150g sour cream or full-fat Greek yoghurt
• Juice of 1 lime
• A small bunch of fresh coriander, roughly chopped
• 4 spring onions, finely sliced
• 50g mature cheddar or feta cheese, crumbled (optional)

Ashley’s Tip: Look for sweet potatoes that are fairly uniform in shape and size. This helps them cook evenly so you don’t end up with one that’s perfect and another that’s still hard in the middle.

How to Make This Loaded Sweet Potato Recipe

The process for making these stuffed potatoes is wonderfully simple. We’ll roast the potatoes until they are soft and yielding, and while they’re in the oven, we’ll cook up the delicious, savoury filling on the hob. Then it’s just a matter of assembling and enjoying.

1. Preheat your oven to 200°C (180°C fan). Wash and dry the sweet potatoes, then prick them all over with a fork. This allows steam to escape and prevents them from bursting in the oven.
2. Place the potatoes on a baking tray and bake for 45-60 minutes, or until the skin is crisp and the inside is completely tender when pierced with a knife. The exact time will depend on the size of your potatoes.
3. While the potatoes are baking, make the filling. Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped red onion and bell pepper and cook for 6-8 minutes, stirring occasionally, until softened.
4. Add the minced garlic, smoked paprika, cumin, and oregano to the pan. Cook for another minute, stirring constantly, until the spices are fragrant. This step is key to building flavour.
5. Stir in the rinsed black beans, drained sweetcorn, and tomato purée. Pour in the vegetable stock and season well with salt and pepper. Bring to a gentle simmer.
6. Reduce the heat to low, cover the pan, and let the filling simmer for 15-20 minutes, allowing the flavours to meld together. If it looks a little dry, you can add a splash more stock or water. What works best for me is to let it get quite thick so it sits nicely on the potato.
7. While the filling simmers, prepare the lime crema. In a small bowl, mix the sour cream or Greek yoghurt with the juice of half the lime and a pinch of salt. Set aside.
8. Once the sweet potatoes are cooked, remove them from the oven. Let them cool for a few minutes until you can handle them. Slice them open lengthwise down the middle, being careful not to cut all the way through.
9. Gently fluff up the flesh inside each potato with a fork. Spoon a generous amount of the black bean filling into each one.
10. Top your loaded sweet potatoes with the diced avocado, a dollop of lime crema, a sprinkle of chopped coriander, sliced spring onions, and crumbled cheese, if using. Serve immediately with the remaining lime cut into wedges.

Tips From My Kitchen

• Temperature Control: Roasting at 200°C (180°C fan) is the sweet spot. Any higher and the skins risk burning before the inside is cooked through. Any lower and they take a very long time and don’t get as fluffy.
• The Secret Step: Once you slice the cooked potato open, I learned that adding a small knob of butter or a drizzle of olive oil and a sprinkle of salt to the flesh and mashing it in slightly before adding the toppings makes a huge difference. It seasons the potato itself and adds a little richness.
• Make-Ahead: You can bake the sweet potatoes and make the filling up to 2 days in advance. Store them separately in airtight containers in the fridge. When ready to serve, reheat the potatoes in the oven and the filling on the hob or in the microwave.
• Storage: Leftover loaded sweet potatoes can be stored in the fridge for up to 3 days. It’s best to store the toppings separately if possible, especially the avocado and crema, and add them just before serving. You can find more food storage advice from the Food Standards Agency.

Equipment You’ll Need

• Baking tray
• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When you’re sautéing the onions and peppers, give them enough space in the pan. If they’re too crowded, they will steam instead of fry, and you won’t get that lovely sweet, softened flavour. Use a large enough pan or cook in batches if needed.
• Wrong temperature: Don’t be tempted to rush the potatoes by whacking the oven up too high. A steady, moderate heat ensures the flesh becomes perfectly soft and fluffy while the skin gets just the right amount of crispness.
• Skipping the simmer: Letting the black bean filling simmer for at least 15 minutes is crucial. This is where all the individual ingredients get to know each other and the flavours meld into a cohesive, delicious whole. Rushing this step will result in a less flavourful filling.

Delicious Variations to Try

One of the best things about this recipe is how easy it is to adapt. If you enjoyed this, you might also like my recipe for Stuffed Peppers With Rice, which uses a similar concept. Here are a few ideas to get you started:

• Spicy Version: Add a finely chopped fresh red chilli or a teaspoon of chipotle paste to the filling along with the garlic for a fiery, smoky kick. A few slices of pickled jalapeño on top also works wonderfully.
• Vegetarian/Vegan Option: The recipe is already vegetarian. To make it vegan, simply use a plant-based yoghurt or sour cream alternative for the crema and either omit the cheese or use your favourite dairy-free substitute.
• Different Protein: For a non-vegetarian version, add about 200g of cooked shredded chicken, pulled pork, or crumbled chorizo to the black bean mixture during the last 5 minutes of simmering.

What to Serve With This Hearty Meal

This loaded sweet potato recipe is a complete meal on its own, but if you’d like to add a little something extra on the side, here are a few suggestions that work well:

• A simple green salad: A crisp salad of rocket and lettuce with a sharp lemon vinaigrette provides a fresh, acidic contrast to the rich potato and filling.
• Tangy coleslaw: A crunchy, vibrant coleslaw without mayonnaise would be a great addition, adding texture and freshness.
• Drink pairing: A light lager or a crisp Sauvignon Blanc complements the spices and cuts through the richness. For a non-alcoholic option, a sparkling lime and mint water is wonderfully refreshing.

Frequently Asked Questions

Loaded Sweet Potato Recipe

Hearty baked sweet potatoes generously filled with a spiced black bean and corn mix, finished with fresh avocado, lime crema, and coriander for a satisfying vegetarian main course.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Southwestern

Calories: 655

Ingredients Method Notes

Ingredients

  

• 4 medium-large sweet potatoes about 250-300g each
• 1 tbsp olive oil
• 1 large red onion finely chopped
• 2 cloves garlic minced
• 1 red bell pepper deseeded and finely diced
• 1 tsp smoked paprika hot or sweet, to your preference
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 400 g tin of black beans rinsed and drained
• 200 g tin of sweetcorn drained
• 2 tbsp tomato purée
• 100 ml vegetable stock
• Salt and freshly ground black pepper

For the Toppings

• 2 ripe avocados stoned and diced
• 150 g sour cream or full-fat Greek yoghurt
• Juice of 1 lime
• A small bunch of fresh coriander roughly chopped
• 4 spring onions finely sliced
• 50 g mature cheddar or feta cheese crumbled (optional)

Method

 

1. Preheat your oven to 200°C (180°C fan). Wash and dry the sweet potatoes, then prick them all over with a fork. This allows steam to escape and prevents them from bursting in the oven.
2. Place the potatoes on a baking tray and bake for 45-60 minutes, or until the skin is crisp and the inside is completely tender when pierced with a knife. The exact time will depend on the size of your potatoes.
3. While the potatoes are baking, make the filling. Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped red onion and bell pepper and cook for 6-8 minutes, stirring occasionally, until softened.
4. Add the minced garlic, smoked paprika, cumin, and oregano to the pan. Cook for another minute, stirring constantly, until the spices are fragrant. This step is key to building flavour.
5. Stir in the rinsed black beans, drained sweetcorn, and tomato purée. Pour in the vegetable stock and season well with salt and pepper. Bring to a gentle simmer.
6. Reduce the heat to low, cover the pan, and let the filling simmer for 15-20 minutes, allowing the flavours to meld together. If it looks a little dry, you can add a splash more stock or water. What works best for me is to let it get quite thick so it sits nicely on the potato.
7. While the filling simmers, prepare the lime crema. In a small bowl, mix the sour cream or Greek yoghurt with the juice of half the lime and a pinch of salt. Set aside.
8. Once the sweet potatoes are cooked, remove them from the oven. Let them cool for a few minutes until you can handle them. Slice them open lengthwise down the middle, being careful not to cut all the way through.
9. Gently fluff up the flesh inside each potato with a fork. Spoon a generous amount of the black bean filling into each one.
10. Top your loaded sweet potatoes with the diced avocado, a dollop of lime crema, a sprinkle of chopped coriander, sliced spring onions, and crumbled cheese, if using. Serve immediately with the remaining lime cut into wedges.

Notes

For the best texture, simmer the filling until it's quite thick so it sits nicely on the potato without making it soggy.

I really hope you enjoy making and eating this loaded sweet potato recipe as much as we do in my house. It’s such a satisfying and adaptable meal that always gets compliments. If you give it a try, I’d love to hear how you got on! Please leave a comment below and let me know if you made any of your own delicious variations.

Happy cooking,
Ashley