Description
Deliciously roasted stuffed sweet potatoes filled with a savory mixture of black beans, corn, and spices, topped with creamy Greek yogurt, fresh avocado, and cilantro. This wholesome and flavorful recipe is easy to prepare and perfect for a nutritious vegetarian meal.
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 the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Filling: In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the finely chopped red onion and minced garlic, sautéing until fragrant and soft, about 3-5 minutes. Add the rinsed and drained black beans, corn kernels, ground cumin, salt, and fresh lime juice. Stir well to combine and allow the mixture to warm through, about 5 minutes.
- Roast the Sweet Potatoes: Rub the sweet potatoes with the remaining 1 tablespoon of olive oil. Place them on the prepared baking sheet and bake in the preheated oven for 45–60 minutes, or until a fork easily pierces through the potatoes, indicating they are tender.
- Prepare Potatoes for Stuffing: Remove the baked sweet potatoes from the oven and let them cool slightly to handle. Slice each potato lengthwise down the center. Use a fork to gently mash the insides, creating space for the filling without breaking the skin.
- Fill the Potatoes: Spoon the warm black bean and corn mixture evenly into each sweet potato. Pack the filling fully and allow it to slightly overflow for a generous serving.
- Add Toppings: Top each stuffed sweet potato with a dollop of Greek yogurt, followed by avocado slices or cubes, and a sprinkle of fresh chopped cilantro for added flavor and creaminess.
- Serve: Plate the stuffed sweet potatoes and serve warm. Optionally, add lime wedges on the side for an extra burst of citrus.
Notes
- To save time, you can microwave the sweet potatoes for 5-7 minutes before roasting to reduce baking time.
- Feel free to customize the filling by adding diced tomatoes, jalapeños, or shredded cheese if desired.
- For a spicier dish, consider adding chili powder or hot sauce to the black bean mixture.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Use non-dairy yogurt and omit cheese toppings to make it vegan.
