Loaded Sweet Potatoes

Hi friends!

This is such a fun meal, it’s really healthy and filling and a great weeknight meal! I probably make this at least once a month. One time Stefan came home from work late, and I had made supper earlier for myself and left everything out for him to put his own together. He ate a whole bowl of it and announced how delicious it was and went back for seconds, I came into the kitchen and was watching him load up his bowl when I soon realized that he had forgotten the sweet potatoes – he had only eaten an entire bowl of toppings, and he was putting together a SECOND bowl of only toppings! Needless to say, the toppings are that good. We had a good laugh about it. Don’t let that mislead you into thinking that the sweet potatoes are lame, when roasted to perfection they are crispy on the outside from the coconut oil and soft on the inside, plus aaaall the nutritional benefits! Can I get an “amen”?

I’ve been really confused about the difference between sweet potatoes and yams for quite some time, but I found this article that really helps explain everything. Apparently everything we’ve known is a LIE. What we know as sweet potatoes are really yams and vice versa, just read the article.


Roasted Sweet Potatoes:

  • 3 small or 2 large sweet potatoes (labelled as YAMS in the grocery store)
  • 2 tbsp coconut oil
  • salt and pepper

Tomato Bean Topping:

  • 1 tbsp coconut oil
  • 1 diced onion
  • 1 diced red pepper
  • 3 minced/crushed garlic cloves
  • 2 tbsp tomato paste
  • 1/2 cup halved cherry tomatoes
  • 1/2 tbsp cumin
  • 1/2 tbsp paprika
  • 1/4 tsp cayenne
  • salt and pepper
  • 1 can of white beans or pinto beans, washed

Other Toppings:

  • avocado
  • greek yogurt
  • cilantro
  • green onion
  • lime


  1. Preheat oven to 350º
  2. Melt 2 tbsp of coconut oil in a large bowl in the microwave.
  3. Dice the sweet potatoes into 1/2 inch cubes.
  4. Add the diced sweet potatoe and salt and pepper into the bowl and toss well to fully coat the yam pieces.
  5. Spread the yam in a single layer on a large baking sheet or stone, bake for 45min. After 30 min of cooking gently stir and turn some of the pieces.
  6. Meanwhile, heat a small sauce pan over medium heat with the remaining table spoon of coconut oil and begin to sauté your diced onion. After 5 minutes add the red pepper.
  7. Once the pepper softens add the garlic and stir quickly so you don’t burn it.
  8. Add the tomato paste, cherry tomatoes, cumin, paprika, cayenne and salt and pepper and stir well and often. Cook together for 5 minutes.
  9. Turn down to a simmer and add the beans and combine well.
  10. Plate with sweet potatoes first, then the tomato bean topping and then add the rest of the toppings!

Enjoy! Share your meal with #marybethmakes and let me know how you like it!

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