Description
These Stuffed Sweet Potatoes are a delicious and nutritious Mexican-inspired main course perfect for a healthy, plant-based dinner. Sweet potatoes are baked until tender, then filled with a flavorful sautéed mixture of black beans, bell peppers, and spices. Topped with melted cheese, creamy avocado slices, and a dollop of sour cream or Greek yogurt, this dish is both satisfying and easy to prepare.
Ingredients
Scale
Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
Stuffing:
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
Toppings:
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons chopped cilantro or green onions (for garnish)
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 400°F. Scrub the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking. Place them on a baking sheet.
- Bake sweet potatoes: Bake the sweet potatoes for 45 to 50 minutes, or until they are tender when pierced with a fork.
- Sauté vegetables and beans: While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add the minced garlic and chopped bell pepper, then sauté for another 3 to 4 minutes until the vegetables are tender.
- Add spices and beans: Stir in the black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook the mixture for 2 to 3 minutes, allowing flavors to combine and heat through. Remove from heat.
- Stuff the sweet potatoes: Once the sweet potatoes are cooked and cool enough to handle, slice them open lengthwise. Gently fluff the insides with a fork to create space for the filling. Spoon the black bean mixture evenly into each sweet potato. If using cheese, sprinkle it over the top.
- Melt the cheese: Return the stuffed sweet potatoes to the oven for 5 minutes to melt the cheese and heat through.
- Add toppings and serve: Remove from the oven and top each potato with sliced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of chopped cilantro or green onions. Serve warm and enjoy.
Notes
- You can substitute black beans with lentils or shredded chicken for different protein options.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- To save time, sweet potatoes can be microwaved until tender before stuffing, but baking enhances flavor and texture.
- Adjust spices to your preference for milder or spicier flavors.
