Introduction

These Harvest Loaded Sweet Potatoes with Maple-Pecan Crunch bring together savory, sweet, and smoky flavors in a vibrant, nutritious dish. Perfect as a satisfying lunch or a hearty side, they are packed with black beans, corn salsa, and a crunchy maple-pecan topping that adds a delightful texture contrast.

Two halves of roasted sweet potato with a rough brown skin and bright orange soft inside sit on a white plate, resting on a white marbled surface. Each half is filled with small cubes of yellow, red, and green vegetables, including avocado chunks, diced bell peppers, and finely chopped red onion, topped with a light drizzle of white sauce with green herbs. Fresh green cilantro leaves are scattered around the plate for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium sweet potatoes (scrubbed clean)

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

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 ground cumin

1/4 tsp chili powder

1/4 tsp salt

1/2 cup pecans (chopped)

2 tbsp maple syrup

1/4 tsp smoked paprika

Pinch cayenne pepper (optional, for a kick)

1 medium avocado (diced)

4 tbsp plain Greek yogurt or sour cream

Instructions

Step 1: Preheat your air fryer to 400°F (200°C), or if using an oven, preheat it to 400°F (200°C). Pierce each sweet potato several times with a fork.

Step 2: Rub the sweet potatoes with 1 tablespoon olive oil, then sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3: For the air fryer method, place sweet potatoes in a single layer in the air fryer basket and cook for 30-40 minutes, flipping halfway, until tender and slightly caramelized. For oven baking, place sweet potatoes on a baking sheet and roast 45-60 minutes, flipping halfway, until tender and soft when squeezed.

Step 4: While the sweet potatoes cook, combine rinsed black beans, corn, diced red onion, diced red bell pepper, and chopped cilantro in a medium bowl.

Step 5: In a small bowl, whisk together lime juice, 1 tablespoon olive oil, ground cumin, chili powder, and 1/4 teaspoon salt. Pour this dressing over the bean and corn mixture and toss gently to combine. Set aside.

Step 6: To make the maple-pecan crunch, heat chopped pecans, maple syrup, smoked paprika, and optional cayenne pepper in a small saucepan over medium-low heat. Stir frequently for 3-5 minutes until the syrup caramelizes and coats the pecans. Be careful not to burn them.

Step 7: Remove from heat and spread pecans on parchment paper or a plate to cool and crisp up.

Step 8: When sweet potatoes are cooked, carefully slice each lengthwise down the middle, avoiding cutting through. Fluff the inside with a fork.

Step 9: Spoon a generous amount of the black bean and corn salsa into each sweet potato, then sprinkle with the maple-pecan crunch.

Step 10: Top with diced avocado and a dollop of Greek yogurt or sour cream, if desired. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika to the black bean and corn salsa.

Use walnuts or almonds instead of pecans for a different nutty crunch.

Add a sprinkle of shredded cheese on top before serving for a creamy touch.

Make it vegan by using coconut yogurt or skipping the yogurt/sour cream topping.

FAQs

Can I bake the sweet potatoes instead of using an air fryer?

Yes, you can bake the sweet potatoes in the oven at 400°F (200°C) for 45-60 minutes until tender. The oven method works just as well if you don’t have an air fryer.

How can I make this recipe spicier?

Add extra cayenne pepper to the maple-pecan crunch or sprinkle chili flakes over the black bean and corn salsa. You can also mix in diced jalapeños or hot sauce to the salsa for more heat.