Loaded Sweet Potatoes with Black Beans & Cheddar

Maybe it’s the quarantine, but this is my favorite thing I’ve eaten lately. Somehow the combination of simple flavors and quick cooking feels just right for the times. Plus Hudson likes all the ingredients, and so it’s a winner. I got this recipe from New York Times.

2 large sweet potatoes, scrubbed and dried
1 T. olive oil
1 cup cooked black beans (in pressure cooker or canned, rinsed and drained)
1 cup shredded sharp Cheddar

Preheat oven to 425, and line sheet with parchment paper. Halve sweet potatoes lengthwise, drizzle with olive oil, and sprinkle with salt and massage till evenly covered.

Place sweet potatoes face down on sheet and roast 30-40 minutes, until a fork goes through easily. Turn them over, flatten slightly, then divide half the cheese over the potatoes. Top with beans and more cheese, then bake 5 more minutes until cheese is melted and beans are warm. Season with salt, pepper, or a cajun or seasoning salt is nice here too.

A few notes:

  • This parchment paper is dreamy.
  • Did you know you can freeze sweet potatoes? I make lots extra, cool and freeze individually in plastic wrap. Then microwave when ready to serve; they come out creamy and delicious!
  • Do you have a pressure cooker? I absolutely love mine. Since I finally found black beans in stock, I’ve been making them on the reg like this: Add beans, 1.5 t salt, 5.5 cups water, a little dried minced garlic; sometimes a little cumin, oregano and pepper, and often 2 T rice wine vinegar and 2 T sugar. Cook 36 minutes under pressure and release naturally. Let me know if you want more pressure cooker recipes. 90% of the time, I use mine for beans, but I do that at least once a week.

What do you think?