Wash and dry sweet potatoes. Pierce each a few times (in different spots) with a fork or pairing knife. Next choose one of the cooking methods below.
Microwave Sweet Potato Instructions
Cooking each one at a time, wrap sweet potato with a slightly damp paper towel and microwave on high for 3 minutes. Flip it over to other side and microwave for 2 additional minutes or until fork-tender with a fluffy interior. Larger spuds may take 7-8 minutes while smaller ones are typically done in 5 minutes.
Oven Baked Sweet Potato Instructions
Pre-heat oven to 400°F.
Rub sweet potatoes with a teeny bit of olive oil and sprinkle with kosher salt. The salt is 100% optional but I love a crispy salty skin on my potatoes - yum!
Bake 45-60 minutes or the inside of the sweet potatoes are tender throughout. (I buy larger potatoes and bake mine for an hour)
While the Potatoes Cook
While the potatoes cook prep all your mix-ins and toppings. This way once they're done all you have to do is stuff and scarf!
Stuff Those Sweet Potatoes!
Once your potatoes are done cooking, allow to cool slightly and slice vertically down the center. Once cool enough to handle, use a fork to fluff the sweet potato inside.
Stir in black beans, corn, and tomato. Top with a nice layer of Cabot sharp cheddar cheese.
For melty cheese, pop the potatoes back in the oven for 5-8 minutes (or you can microwave it until melty) then pile mile-high with your choice of toppings!
For these particular stuffed sweet potatoes, I added some homemade queso, cilantro, scallions, minced red onion, sliced jalapeños ,and guacamole. SO GOOD! Feel free to mix and match toppings and see the blog post for a full list of delicious options.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extra toppings or swaps made and enjoy!