Sweet potatoes are good and good for you. Many of us are looking for a way to make and eat food that is healthy but still tasty. These loaded sweet potatoes topped with a sweet chili glaze and filled with black beans and pickled carrots are the perfect fit and yummy too.

Recipes by Cynthia Hulé and Photos by Evan Henningsen

Loaded Sweet Potato


Baked sweet potatoes loaded with sweet chili glaze, filled
with black beans, pickled carrots, and spring onions.


2 sweet potatoes
1 (12-ounce) can black beans
1⁄4 cup pickled carrots
1 teaspoon chili paste
1⁄4 cup vegan mayonnaise
1 teaspoon lime juice
1 teaspoon spring onion, diced


  1. Bake the sweet potatoes at 400 degrees for 45 minutes, until fork tender. Remove from oven and carefully slice lengthwise halfway down the middle to expose the center.
  2. Fill the potatoes with black beans and pickled carrots.
  3. Make the glaze by combining the chili paste, vegan mayo, and lime juice. Drizzle over beans and carrots.
  4. Garnish with the spring onion. Serve warm.

Article originally published in the May 2018 issue of Missouri Life.