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What are your smartest kitchen creations? Today, for our month of reader recipes, Katie from Mississippi shares her loaded sweet potatoes with chicken, beans and creamy lime sauce. “I made it up on the fly one night because I had sweet potatoes that were sprouting roots and needed to be used, haha,” she said. Here’s how to make it…
Loaded Baked Sweet Potatoes with Creamy Lime Sauce
Katie first commented about this recipe on a post about the magic of toaster ovens. “The sauce is definitely the star,” she says. “Don’t skip it! But I make it with Greek yogurt if I don’t have sour cream and it’s equally delicious.”
You’ll need:
4 sweet potatoes
1 onion, chopped
Chili powder
Cumin
1/2 cup sour cream
1 lime
1 tsp garlic powder
1 tsp salt
Shredded rotisserie chicken
1 can black beans
Corn
Preheat the oven to 400F. Pierce sweet potatoes with a fork and bake until tender, about 45 minutes. While the sweet potatoes are baking, chop and sauté an onion, sprinkled liberally with chili powder and cumin, and make the lime sauce, by whisking together the sour cream, juice and zest of one lime, garlic powder and salt.
Once the potatoes are baked, top with shredded rotisserie chicken, one can of drained and rinsed black beans, fresh corn, sautéed onion and lime sauce.
Thank you so much, Katie! How delicious.
P.S. More recipes, including black bean hummus burritos and baked veggies with halloumi.
(Photos by Ali Stafford for Cup of Jo. Thanks to Franny Eremin for helping with this series.)
