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© 2020 by Inside Sprout

Loaded Sweet Potatoes



Hi there! Hope you had a good summer! Let’s hope it’s not completely over because Job en me are still going camping and are hoping not to freeze in our small tent. We might take a little break since Julia and me both are going to different sides of the world, but expect a lot of pictures of food once we return! For now we still have some tasty recipes to share with you, like these loaded sweet potatoes.


It is actually something I have been eating a lot, although first I used tortilla wraps, before thinking of sweet potatoes. Seriously, never want to go back to plain old tortilla wraps for this! In this version we kept is simple, with black beans, tomato, avocado and cashew cheese. But you can add mango, peppers or whatever you prefer!


Loaded Sweet Potato

2 portions

2 sweet potatoes

1/2 cup black beans, soaked overnight (or use canned)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp black pepper

4 medium tomatoes, chopped

1/2 ripe avocado, sliced

fresh cilantro, to taste

Sour cream

1 cup cashews, soaked overnight, rinsed and drained

¼ cup apple cider vinegar

¼ tsp salt

1 tbsp nutritional yeast

½ cup water

Preheat the oven to 200 degrees C (390 F). With a fork, make a few holes in the sweet potatoes and bake them for 1 hour until soft. Meanwhile discard the black bean soaking water, rinse, and cook the black beans in a pot, covered in water on low heat for about 40 minutes or until they are completely soft.

Drain the water and mix the beans with the spices. For the sour cream, place all ingredients in a food processor and blend until smooth. Add more water if necessary to achieve the consistency you like. Fill the sweet potatoes with beans, chopped tomatoes, slices of avocado, cilantro and drizzle with the sour cream

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