Loaded Black Bean Sweet Potato Boats

Loaded Sweet Potato Boats

My obsession with sweet potatoes is getting real. I’ve made soups, muffins, gratins, chips, desserts. You name it, I’ve tried it. But I think after all that experimenting I’ve come back around to loving them in one of their purest forms: Soft, sweet and baked.

Baked Sweet PotatoesSweet Potato Black Bean Boats

I was inspired to make these little bites after wanting to make a “nacho-like” dish starring twice-baked sweet potatoes. The idea to add black beans was natural. The two pair together like PB&J. Then I just had to do some elegant dressing: Green onions, salsa, manchego cheese and avocado crema.

Loaded Mexican Sweet PotatoesLoaded Sweet Potato Black Bean Boats | Minimalist Baker

These little bites are so simple to throw together.

Just bake until soft, split open, scoop out the insides, and then load them up with black beans or a protein of your choice and sprinkle with cheese. Pop them back in the oven to warm through and bam – you have an easy appetizer or vegetarian entree to share with friends…or hog all for yourself. Your call.

To make these vegan, simply use non-dairy substitutions for sour cream and cheese (such as Daiya products), sub just guacamole, or omit altogether.

Loaded Black Bean Sweet Potato Boats

These loaded “boats” are sweet, savory and so satisfying. I had just a couple for lunch along with some chips and salsa and was full for hours.

They’d make a great take-along dish to barbecues, especially for vegan/gluten free/vegetarian friends. I just love that they’re healthy, loaded with flavor and super simple. But the fact that they’re portable doesn’t hurt either. Happy munching!

Loaded Sweet Potato Black Bean Boats

5.0 from 3 reviews
Loaded Black Bean Sweet Potato Boats
 
Prep time
Cook time
Total time
 
Loaded sweet potato boats with black beans, manchego cheese, salsa, onion and simple avocado crema.
Author:
Recipe type: Entree, Appetizer
Cuisine: Vegetarian, Gluten Free, Mexican
Serves: 3-4
Ingredients
  • 5 small sweet potatoes
  • 1 15 ounce can black beans, drained and rinsed
  • ~1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack)
  • Avocado crema (1/4 cup light sour cream, 1/2 ripe avocado & lime juice)
  • Fresh Salsa, Cilantro and Green Onion for topping and dipping.
Instructions
  1. Bake sweet potatoes in a 400 degree oven directly on the baking rack for 40-45 minutes or until tender to the touch.
  2. In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth. Refrigerate until potato boats are ready to serve.
  3. Remove from oven to cool to the touch, but leave oven on.
  4. Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
  5. Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
  6. Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
  7. Pop back in oven to warm through and remove when cheese is melted and bubbly.
  8. Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
  9. Will reheat well the next day or two in the microwave or oven.
Nutrition Information
Serving size: 1 sweet potato boat Calories: 157 Fat: 5g Carbohydrates: 23g Sugar: 0g Sodium: 44mg Fiber: 4.6g Protein: 4.8g

* nutrition information is a rough estimate for 1 sweet potato “boat” with toppings.

 

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Comments

  1. says

    I LOVE sweet potato boats! I actually just made some two days ago, so good! These sound incredible! Black beans and sweet potatoes or ment for each other!

  2. says

    Looks delicious! The trick for me is finding the right sized sweet potatoes; the ones in my grocery store are always MASSIVE! In retrospect, I guess there’s worse problems to have :P

  3. GAY MILLETTE says

    ARE THESE SWEET POTATOES OR YAMS? THE PICTURES ARE BEAUTIFUL AND LOOKED YUMMY. I CAN’T WAIT TO MAKE THIS RECIPE.

  4. says

    Love the idea to bring these to a barbecue over the summer, Dana. The pictures alone make me want a plate of these right away, but they’re full of such healthy goodness too! (No sweet potatoes here…but I’ll be home in Kansas City by the end of the weekend and will be plotting ways to sneak sweet potatoes back in my suitcase before I return. ;) )

  5. says

    longtime reader and baker-along, first time poster. i made 20 taters-worth of these for a brunch at church, and they were a wild hit. the only change i made was to cook the beans in a crockpot along with a mexican spice roux (cumin, chili, garlic, oregano.) this extra step probably disqualifies me from minimalism, but i didn’t mind doing it.

    then this morning the re-baked leftovers made a fabulous birthday breakfast with these lovely shirred eggs: http://girlsguidetobutter.com/2013/02/perfect-shirred-eggs/

    thanks for all your fabulous work!

  6. allyson says

    Made these tonight for my mom and I! They were delicious, only they didn’t look nearly as beautiful!

    Thanks for the inspiration!

  7. Priti says

    Today was the first time I stumbled upon your blog, am very glad I did :) There are a bunch of recipes I want to try this weekend! This one sounds so delicious.
    I have a question about the sweet potatoes – how do u bake them? Wraped in foil?

  8. kate says

    These are delicious, and my boyfriend’s family from the Czech Republic loved them, too. These are actually yams, not sweet potatoes, but I tried both and the sweet potatoes are almost as good, thanks!

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