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Two halves of a vibrant loaded sweet potato, topped with avocado, black bean corn salsa, pomegranate, cilantro, and a creamy drizzle.
Layla

Harvest Loaded Sweet Potatoes with Maple-Pecan Crunch

These vibrant loaded sweet potatoes are a hearty and nutritious vegetarian meal, featuring creamy roasted sweet potatoes generously topped with a zesty black bean and corn salsa, and finished with a irresistible maple-pecan crunch. Perfect for a satisfying weeknight dinner or a flavorful side.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes scrubbed clean
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Black Bean & Corn Salsa
  • 1 can Black Beans 15 oz, rinsed and drained
  • 1 cup Corn frozen, thawed, or fresh kernels
  • 1/4 cup Red Onion finely diced
  • 1/2 medium Red Bell Pepper finely diced
  • 1/4 cup Fresh Cilantro chopped
  • 1 tbsp Lime Juice freshly squeezed
  • 1 tbsp Olive Oil
  • 1/2 tsp Cumin ground
  • 1/4 tsp Chili Powder
  • 1/4 tsp Salt
For the Maple-Pecan Crunch
  • 1/2 cup Pecans chopped
  • 2 tbsp Maple Syrup
  • 1/4 tsp Smoked Paprika
  • Pinch Cayenne Pepper optional, for a kick
Optional Garnish
  • 1 medium Avocado diced
  • 4 tbsp Plain Greek Yogurt or Sour Cream

Equipment

  • Air Fryer
  • Large Baking Sheet
  • Mixing Bowl
  • Small saucepan
  • Sharp knife

Method
 

Prepare the Sweet Potatoes
  1. Preheat your air fryer to 400°F (200°C). Alternatively, preheat oven to 400°F (200°C) if baking. Pierce each sweet potato several times with a fork.
  2. Rub the sweet potatoes with olive oil, then sprinkle evenly with salt and black pepper.
  3. Air Fryer Method: Place the sweet potatoes in the air fryer basket in a single layer (cook in batches if necessary). Air fry for 30-40 minutes, flipping halfway, until fork-tender and slightly caramelized.
  4. Oven Method: Place the sweet potatoes on a baking sheet. Roast for 45-60 minutes, flipping halfway, until fork-tender and slightly soft when squeezed.
Make the Black Bean & Corn Salsa
  1. While the sweet potatoes are cooking, combine the rinsed black beans, corn, diced red onion, diced red bell pepper, and chopped cilantro in a medium mixing bowl.
  2. In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, and salt. Pour the dressing over the salsa ingredients and toss gently to combine. Set aside.
Prepare the Maple-Pecan Crunch
  1. In a small saucepan over medium-low heat, combine the chopped pecans, maple syrup, smoked paprika, and optional cayenne pepper. Cook, stirring frequently, for 3-5 minutes, until the maple syrup has caramelized slightly and coated the pecans. Be careful not to burn them.
  2. Remove from heat and spread the pecans on a small piece of parchment paper or a plate to cool slightly and prevent sticking. They will crisp up as they cool.
Assemble the Loaded Sweet Potatoes
  1. Once the sweet potatoes are cooked, carefully slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.
  2. Spoon a generous amount of the black bean and corn salsa into each sweet potato.
  3. Sprinkle the maple-pecan crunch over the salsa. If desired, top with diced avocado and a dollop of Greek yogurt or sour cream.
  4. Serve immediately and enjoy your delicious loaded sweet potatoes!

Notes

For quicker cooking, you can microwave sweet potatoes for 5-8 minutes until tender, then finish them in the air fryer or oven for 10-15 minutes to crisp the skin. Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. The pecans are best fresh but can be stored separately for a day.