Loaded Sweet Potatoes with Avocado Coriander Crema and Black Beans Recipe

I absolutely love this Loaded Sweet Potatoes with Avocado Coriander Crema and Black Beans Recipe because it’s the perfect balance of creamy, smoky, and fresh flavors wrapped up in a cozy, comforting package. There’s something so satisfying about a perfectly roasted sweet potato that’s bursting with vibrant black beans and this zingy avocado coriander crema – it always feels like a little celebration on a plate. Whether you’re looking for a hearty weeknight meal or a crowd-pleasing side, this recipe really hits the mark.

When I first tried these loaded sweet potatoes, I was blown away by how easy it was to create such a layered, flavorful dish. Plus, it’s packed with nutrients and uses simple, wholesome ingredients you might already have in your kitchen. You’ll find that this recipe not only tastes amazing, but it also feels fresh and bright thanks to that avocado coriander crema – it really sets this one apart from your classic loaded sweet potato.

this …

Ingredients You’ll Need

The magic in this Loaded Sweet Potatoes with Avocado Coriander Crema and Black Beans Recipe lies in fresh, vibrant ingredients that balance richness with brightness. Take your time picking good-quality sweet potatoes and ripe avocado for the best results.

• Sweet Potatoes: Look for firm, medium-sized ones to roast evenly and develop a tender, creamy texture.
• Fresh Coriander (Cilantro): Use large stems removed for a bright, herbaceous crema with a fresh kick.
• Garlic: Adds aromatic depth both in the crema and sautéed filling – fresh cloves work best.
• Ripe Avocado: Key for creamy texture and flavor in the crema; choose one that yields slightly to gentle pressure.
• Lime Juice: Bring acidity and freshness to the crema and beans – fresh juice always tastes best.
• Black Beans: Drained and rinsed canned beans save time but cooking your own works beautifully too.
• Sweet Onion: Adds a mild sweetness and soft texture when sautéed, balancing smoky spices.
• Chilli Powder & Cumin: Provide subtle warmth and earthiness to the beans – adjust according to your heat preference.
• Spring Onions: For garnish and a crisp, fresh finish.
• Extra Virgin Olive Oil: For sautéing and a light richness.
• Fine Sea Salt & Black Pepper: Essential to bring all the flavors together perfectly.

Variations

This recipe is really flexible, and I love playing around with it depending on the season or what’s in my pantry. Don’t hesitate to add your favorite toppings or swap beans for lentils if you want a change — it’s all about making it your own.

• Spicy Kick: I once added extra fresh jalapeños to the bean mixture for a seriously fiery version that my family couldn’t get enough of.
• Cheesy Upgrade: Sprinkling some crumbled feta or grated sharp cheddar on top brings a lovely salty richness that works incredibly well with the avocado crema.
• Vegan Variation: This recipe is naturally vegan but if you want to make it heartier, try topping with some sautéed mushrooms or crispy tempeh for extra texture.
• Seasonal Twist: Roasted corn or diced tomatoes added to the black beans bring a fresh summer vibe that’s just delightful.

How to Make Loaded Sweet Potatoes with Avocado Coriander Crema and Black Beans Recipe

Step 1: Roast the Sweet Potatoes Until Tender

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—this will make cleanup a breeze. Take your sweet potatoes and prick them several times with a fork to let the steam escape while roasting. Pop them on the tray and roast for 45 to 75 minutes, depending on their size. The key is to test by sliding a knife in—when it goes in easily and the flesh feels soft, they’re done. After roasting, give them a few minutes to cool so they’re easier to handle.

Step 2: Whip Up the Avocado Coriander Crema

While the potatoes are roasting, make the star avocado coriander crema. In a food processor, pulse the fresh coriander and garlic until finely minced—this gives such an aromatic punch. Then add in ripe avocado, lime juice, a splash of water, and a pinch of fine sea salt, processing until mostly smooth. Don’t worry if there are a few little bits of coriander—that’s part of the charm and texture that makes this crema feel fresh and homemade.

Step 3: Cook the Flavorful Black Beans Filling

Heat the olive oil in a medium frying pan over medium heat and toss in the diced sweet onion along with minced garlic. Sauté for 3 to 5 minutes until they soften and turn translucent, releasing a lovely aroma. Next, stir in the chilli powder and ground cumin, letting it toast briefly to wake up the spices. Add your drained and rinsed black beans, stirring everything together so the beans soak up those flavors. Finish by seasoning with fine sea salt, freshly ground black pepper, and a squeeze of fresh lime juice. Let it cook for another 1-2 minutes, then set aside.

Step 4: Assemble Your Loaded Sweet Potatoes

Once your sweet potatoes are cool enough to handle, slice each one in half lengthwise. Using a knife, score the flesh in a crisscross pattern—this helps when you go to fluff them up with a fork, making room for your toppings. Season the fluffy sweet potato flesh lightly with sea salt and pepper for an extra flavor boost. Now, layer spoonfuls of the avocado coriander crema and black bean mixture right on top, spreading evenly for every half. Finish with a sprinkle of thinly sliced spring onions, a tiny pinch of chilli powder and cumin, and a little extra salt and pepper if you like. Serve right away for the best taste experience.

How to Serve Loaded Sweet Potatoes with Avocado Coriander Crema and Black Beans Recipe

Garnishes

I usually stick with thinly sliced spring onions and a light dusting of chilli powder and cumin because they add a pop of color and extra layers of flavor without overpowering the creamy avocado and hearty beans. If I’m feeling fancy, a handful of fresh coriander or a few crumbled tortilla chips sprinkle on top for crunch—it never fails to brighten everyone’s plate.

Side Dishes

Since this recipe holds its own as a main meal, I like pairing it with a crisp green salad or some simple roasted veggies for a balanced plate. On casual nights, a bowl of Mexican-style street corn or quinoa salad complements it beautifully and rounds out the meal.

Creative Ways to Present

For dinner parties, I love scooping the filling into small sweet potato rounds or mini baked sweet potatoes as bite-sized appetizers. Another fun trick is to serve the beans and crema separately as a DIY loaded sweet potato bar where everyone can assemble their own – it’s interactive and always sparks conversation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sweet potatoes and black bean filling separately in airtight containers in the fridge for up to 3 days. This helps keep the sweet potatoes from getting soggy and the avocado crema fresh longer when kept in a small sealed jar with a bit of lime juice to prevent browning.

Freezing

The black bean filling freezes well on its own but I don’t recommend freezing the whole loaded sweet potato with crema because the texture can get watery upon thawing. Freeze the beans in portioned containers and thaw in the fridge overnight for quick meal prep later.

Reheating

Reheat sweet potatoes gently in a preheated oven at 350°F (175°C) wrapped in foil to keep them moist, while warming the black bean filling on the stove or microwave. Add the avocado coriander crema fresh right before serving to keep its vibrant flavor and texture.

FAQs

Final Thoughts

This Loaded Sweet Potatoes with Avocado Coriander Crema and Black Beans Recipe holds a special place in my kitchen rotation because it’s nourishing, tasty, and so easy to make feel special. I love how the creamy avocado and fresh coriander crema lightens up the richness of black beans and roasted sweet potatoes, making every bite satisfying yet bright. Trust me, once you try it, you’ll keep coming back for this perfect little meal that’s just as good for your body as it is for your taste buds. Give it a go – I can’t wait to hear what you think!

Print