Description
These stuffed sweet potatoes are a healthy, satisfying meal option that combines the natural sweetness of roasted sweet potatoes with a savory filling of black beans, corn, and bell peppers.
Ingredients
- 4 medium sweet potatoes, washed and scrubbed
- 1 tablespoon olive oil (for roasting)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- ½ small red onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup shredded cheese (cheddar, mozzarella, or vegan alternative)
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced or mashed
- Sour cream or Greek yogurt (optional topping)
Instructions
- Bake the sweet potatoes – Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork, rub with olive oil, and place on a baking sheet. Roast for 40–50 minutes, until fork-tender.
- Prepare the filling – While sweet potatoes bake, heat a skillet over medium heat. Add a drizzle of olive oil, then sauté onion and bell pepper until softened (about 5 minutes). Stir in black beans, corn, cumin, paprika, salt, and pepper. Cook for 5–7 minutes until warmed through.
- Stuff the sweet potatoes – Once baked, slice potatoes lengthwise and gently fluff the flesh with a fork. Fill each with the bean and veggie mixture.
- Top and serve – Sprinkle with cheese and return to the oven for 3–5 minutes until melted. Remove, then garnish with avocado, cilantro, and a dollop of sour cream or Greek yogurt if desired. Serve warm.
Notes
- For faster cooking, microwave sweet potatoes for 8–10 minutes instead of baking.
- Add shredded chicken or tofu for extra protein.
- Use sweet potatoes of similar size so they cook evenly.
- Store toppings like avocado separately if meal prepping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes