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Loaded Baked Sweet Potatoes

Rebecca Lindamood
Inspired by my sister-in-law Elvi Jo's photo of her baked sweet potato dinner!


Per Loaded Baked Sweet Potato:

  • 1 large sweet potato scrubbed and pierced all over with a fork
  • 1/3 cup shredded fully cooked chicken or pork reheated
  • 1/3 cup heated fully cooked black beans
  • 1 tablespoon of Cilantro Onion, and Lime Relish


  • Preheat oven to 400°F. Line a baking sheet with foil, arrange the sweet potatoes on the pan, and roast for 45 minutes. Turn over the potatoes and roast for another 15 minutes, or until the potatoes are soft when you squeeze them, have caramelized juices coming from the perforations left by the fork, and have darker areas of caramelized potato skin.
  • Jab a fork into the potato and remove, repeat until you've jabbed a line from one end of the potato to another. Turn the potato and jab an "x" across the center line you've already perforated. Put your hands on either end of the potato and squeeze. The potato should fluff up nicely, but if you'd like, you can use a fork to fluff the interior, too. Top with the heated, shredded chicken, black beans, and Cilantro, Onion, and Lime Relish!

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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