This loaded sweet potato is so decadent and filling it could almost be a guilty pleasure. The sweet potato is topped with no-oil refried black beans, diced tomatoes, pine nut sour cream, avocado, and chives.
This Plant Based Foody recipe was featured in the Daily Local.
This dish is simple to make. You can make the sweet potato and have the toppings made in advance. To make quick and easy dinner.
I remember as a teenager I would used to order a loaded baked potato with all the toppings. I am not a teen anymore but I still like to eat a loaded potato.
This version has great indulgent flavor with no regret. I used an Instant Pot to quickly steam the sweet potatoes.
Set the Instant Pot on manual for 17 minutes and natural pressure release.
Topped the sweet potato with “refried” black beans. These black beans contain no oil when cooked. Sauté in vegetable stock to keep the onions, garlic and pepper from sticking and beans, veggie broth and seasoning and simmer.
For a quick dairy free sour cream, I used pinenuts mixed with some lemon juice, apple cider vinegar and pinch of salt. The pinenuts did not need to be soaked in advance. Which makes it quick to make.
Top with your favorite sides like diced tomatoes, avocado dairy free sour cream. Endless options!
Side Note:
This Happens to be Healthy Because:
This loaded sweet potato not only taste delicious but is pretty healthy. Sweet Potatoes are a root vegetable and are high in fiber which will make you full and that is great for the waistline and contains vitamins and minerals. No-Oil Refried black beans don’t have any unnecessary fat and black beans are packed with fiber and protein. This dish is about filling you up and feeling satisfied. Enjoy and be creative!!
Side Note: Black Beans Recipe Can be made in advance.
Sweet Potato Recipe:
Serves 4-6, Time 30 Minutes
Ingredients:
- 4 Sweet Potatoes
- 2 cups of water
Directions:
Rinse and Scrub the sweet potatoes clean.
Place the steamer basket and 2 cups of water in and Instant Pot or a pressure cooker. Add the clean sweet potatoes.
Seal the lid on Instant Pot and manually set the time for 17 minutes. Let the pressure reduce naturally. Total time in the Instant Pot is about 30 minutes for sweet potatoes to be tender.
Ready to serve with favorite toppings of refried black beans, tomatoes, avocado and touch of sour cream. Note: If you don’t have a pressure cooker, roast in the oven at 400 degrees for 45 minutes to an hour until fork tender.
Refried Black Bean Recipe: Serves 4-6, Time: 1 Hour
Ingredients:
- 1 white onion, diced
- 3 cloves of garlic, minced
- 1 jalapeno, seeded and minced
- 4 cups vegetable stock
- ½ tbsp. ground cumin
- 3 cups of black beans, cooked and drained
- Pepper to taste
Directions:
1. In a hot pan, add onions and reduce the heat to medium. Add table spoon at a time of broth if the onions begin to stick. Once the onions are translucent, then add garlic, jalapeno and then the cumin. Stir.
2. Add in ¼ cup of vegetable stock to deglaze the pan and help caramelize the onion.
3. Add the beans and all the rest of the vegetable stock and bring to a simmer. Simmer for a few minutes until the beans are soft.
4. Using a masher, mash the beans in the pan until smooth. Season with pepper
Pine Nut Sour Cream Recipe:
Serves 6-8 , Time: 2 Minutes , Refrigerate for 5-6 days
Ingredients:
- 1 cup of pine nuts
- 1 ½ tbsp. of fresh lemon juice
- 1tsp apple cider vinegar
- ½ cup of water
- optional pinch of salt
Directions:
Place all the ingredient in a high powered blender like a Vitamix or a NutriBullet for 1 minute and blend. Ready to serve.
Comment below! I would love to know what you think…