Loaded Sweet Potatoes with Chipotle Sour Cream


  • 4 garnet yams
  • 4 green onions, thinly sliced
  • 2 (15 oz) cans black beans
  • 6 slices thick cut bacon, diced and fried crisp
  • 8 oz mozzarella cheese, grated
  • 8 oz sour cream
  • 1 chipotle in adobo sauce
  • 2 Tbsp fresh lime juice (about one small lime)
  • 1/4 tsp salt


  1. Scrub the yams and pierce several times with a fork or sharp knife.  Bake in a 400 degree oven for about 45 min to 1 hour until soft all the way through.
  2. Meanwhile prep topping ingredients.  Slice onions, fry bacon, grate the cheese, and place black beans with their juices in a small saucepan to warm over low heat.
  3. Make the chipotle sour cream by blending the sour cream, chipotle in adobo sauce, lime juice, and salt in a blender or food processor until smooth.  Refrigerate to thicken.
  4. When the yams are done cooking, carefully slice open and top with a layer of cheese, drained black beans, scallions, bacon bits, and drizzle with plenty of chipotle sour cream.

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