Description
These Stuffed Sweet Potatoes are a flavorful, nutritious dish perfect for a wholesome meal. Tender roasted sweet potatoes are filled with a savory mixture of sautéed red onion, garlic, black beans, corn, and fragrant cumin, then topped with creamy Greek yogurt, fresh avocado, and cilantro. This recipe combines a balance of textures and vibrant flavors, making it a satisfying vegetarian option suitable for any occasion.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes (about 8–10 oz each), scrubbed and pierced
- 2 tablespoons olive oil, divided
Filling
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
Toppings
- ½ cup Greek yogurt
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced or cubed
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Sauté Aromatics and Filling: Heat olive oil in a skillet over medium heat. Add finely chopped red onion and minced garlic, cooking until fragrant and softened. Then stir in black beans, corn kernels, ground cumin, salt, and fresh lime juice. Mix well and warm the filling through for a few minutes.
- Roast Sweet Potatoes: Rub the sweet potatoes with olive oil to coat evenly. Place them on the prepared baking sheet and bake for 45–60 minutes, or until they are tender and easily pierced with a fork.
- Prepare Sweet Potatoes for Stuffing: Once roasted, slice each sweet potato lengthwise down the center. Gently mash the flesh inside with a fork to create a cavity for the filling.
- Fill the Potatoes: Spoon the warm black bean and corn mixture into the center of each sweet potato, packing it generously and slightly overfilling them.
- Add Toppings: Dollop a spoonful of Greek yogurt onto each stuffed potato. Add slices or cubes of fresh avocado and sprinkle with chopped cilantro for freshness and color.
- Serve: Plate the stuffed sweet potatoes and serve warm. Optionally, provide lime wedges for an extra burst of citrus flavor.
Notes
- You can substitute black beans with pinto or kidney beans for a different flavor.
- For extra spice, add a pinch of chili powder or cayenne pepper to the filling.
- If using frozen corn, thaw it before cooking.
- Greek yogurt can be replaced by sour cream or a vegan alternative.
- Leftover stuffed sweet potatoes keep well refrigerated for up to 2 days.
