Weekly Recipes Straight To Your Email, Subscribe!

Loaded Sweet Potatoes

  • 4 Serves
  • 10 minutes
  • 45 minutes

Baked stuffed sweet potatoes are my go-to vegetarian main and can be flavoured in any number of ways; this is one of my family’s favourites.



4 Serves*
2 medium sweet potatoes, scrubbed and dried
1 tbsp. olive oil
400 g cooked black beans, rinsed and drained
1 cup grated cheddar cheese
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat oven 200C.and line a baking tray with baking paper.
  2. Halve each sweet potato lengthwise, then brush with olive oil and sprinkle both sides generously with sea salt.
  3. Place cut side down on the prepared sheet and roast for 30 to 40 minutes, or until cooked.
  4. Remove the sweet potatoes from oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
  5. Divide half the cheese among the potato halves.
  6. Spoon the black beans over them, then cover with the remaining cheese.
  7. Return to the oven and cook for a further 6 to 7 minutes or until cheese has melted and the beans have warmed through.

Top Tips

Serving Suggestions:

  • Dollop of creamy, mashed avocado seasoned with lime and sprinkled with fresh coriander leaves
  • Corn, black bean, guacamole, coriander leaves
  • Mince, spring onion, sour cream chives
  • Chickpea capsicum and olive

Community Creations

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 4.3 / 5. Vote count: 35

No votes so far! Be the first to rate this recipe.

7 Reviews

  • Diane Carbis says:

    i havent cooked them yet but that may be tomorrows dinner , looks yummy

  • Diane Carbis says:

    we had this dish last night , very tasty,
    i cooked the sweet potato, then i cooked chopped red & green capsican 1 shallot, and a small amount of bacon,
    loaded all that on top of potatoes and sprinkled with cheese, put it back in oven untill cheese was melted .
    so yummy, i also made some coldslaw as a side.

  • Diane Carbis says:

    i did cook them the other evening and we enjoyed them ,i cooked the sweet pots and then cut up some red & green capsicum, shallot, and bacon till crispy, added to the sweet pots and grated some cheese over the top, served with coleslaw, they were so yummy, we will have them again for sure.

  • Michele Hurley says:

    It was a great recipe! Loved by all!(except for the fussy kids!😜) Easy to cook & prepare. I liked the Mexican theme with the beans, corn, avocado & yoghurt. I added a dash of sweet chilli sauce as well! I will definitely make it again! I give it 5 stars!👍

  • Catherine Hurst says:

    Absolutely love this

  • Catherine Hurst says:


  • Noela Newman says:

    Just had this for my dinner. Loved it. Put Avo on top. Great.

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more!