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Harvest Loaded Sweet Potatoes with Maple-Pecan Crunch Recipe

★★★★★

4.5 from 93 reviews
  • Author: Harper
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These Harvest Loaded Sweet Potatoes with Maple-Pecan Crunch are a delightful autumn-inspired dish, combining tender roasted or air-fried sweet potatoes with a flavorful black bean and corn salsa, topped with a sweet and smoky maple-pecan crunch. Finished with creamy avocado and a dollop of Greek yogurt or sour cream, this recipe is perfect for a hearty, nutritious meal full of vibrant textures and flavors.

Ingredients

Scale

Sweet Potatoes

  • 4 medium Sweet Potatoes (scrubbed clean)
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

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

Maple-Pecan Crunch

  • 1/2 cup Pecans (chopped)
  • 2 tbsp Maple Syrup
  • 1/4 tsp Smoked Paprika
  • Pinch Cayenne Pepper (optional, for a kick)

Toppings

  • 1 medium Avocado (diced)
  • 4 tbsp Plain Greek Yogurt or Sour Cream

Instructions

  1. Prepare the Sweet Potatoes: Preheat your air fryer to 400°F (200°C), or preheat your oven to 400°F (200°C) if baking. Pierce each sweet potato several times with a fork to allow steam to escape during cooking.
  2. Season the Sweet Potatoes: Rub each sweet potato with olive oil and evenly sprinkle with salt and black pepper for flavor and to enhance caramelization.
  3. Cook the Sweet Potatoes in Air Fryer: 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 through cooking, until the potatoes are fork-tender and slightly caramelized.
  4. Alternatively, Bake the Sweet Potatoes: Arrange the sweet potatoes on a baking sheet. Roast in the oven for 45-60 minutes, flipping halfway through, until the potatoes are fork-tender and yield slightly when squeezed.
  5. Make the Black Bean & Corn Salsa: While the sweet potatoes cook, combine rinsed black beans, corn kernels, diced red onion, diced red bell pepper, and chopped cilantro in a medium bowl.
  6. Prepare the Salsa Dressing: In a small bowl, whisk together fresh lime juice, olive oil, ground cumin, chili powder, and salt. Pour the dressing over the salsa mixture and toss gently to combine. Set aside to allow flavors to meld.
  7. Prepare the Maple-Pecan Crunch: Heat a small saucepan over medium-low heat. Add chopped pecans, maple syrup, smoked paprika, and optional cayenne pepper. Cook, stirring frequently, for 3-5 minutes until the maple syrup caramelizes slightly and coats the pecans. Be careful to avoid burning.
  8. Cool the Maple-Pecan Crunch: Remove pecans from heat and spread them onto parchment paper or a plate to cool and crisp up while preventing sticking.
  9. Assemble the Loaded Sweet Potatoes: Once cooked, slice each sweet potato lengthwise down the center without cutting all the way through. Fluff the inside flesh gently with a fork to create space for toppings.
  10. Add the Salsa: Spoon a generous amount of the black bean and corn salsa into each prepared sweet potato.
  11. Top with Maple-Pecan Crunch and Extras: Sprinkle the maple-pecan crunch evenly over the salsa. If desired, add diced avocado and a dollop of plain Greek yogurt or sour cream for creaminess.
  12. Serve and Enjoy: Serve the loaded sweet potatoes immediately while warm to enjoy the combination of flavors and textures.

Notes

  • You can bake the sweet potatoes instead of air frying if you prefer; adjust cooking time accordingly.
  • The maple-pecan crunch can be made ahead and stored in an airtight container.
  • Adjust cayenne pepper quantity to control the level of spiciness in the pecan topping.
  • For a vegan option, substitute Greek yogurt or sour cream with a plant-based alternative.
  • Use fresh or thawed frozen corn according to availability.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (air fryer) or 60 minutes (oven)
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: American

Keywords: loaded sweet potatoes, black bean salsa, maple pecan crunch, air fryer sweet potatoes, vegetarian autumn recipe, healthy sweet potato recipe

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Find it online: https://harperellington.com/harvest-loaded-sweet-potatoes-with-maple-pecan-crunch-recipe/