Description
This delicious and nutritious recipe for Stuffed Sweet Potatoes combines the natural sweetness of baked sweet potatoes with a flavorful filling of black beans, corn, and spices. Topped with creamy avocado and a fresh lime drizzle, it makes a perfect vegetarian main dish or side that’s both satisfying and wholesome.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Toppings
- 1 avocado, diced
- 2 tablespoons lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking, and place them on a baking sheet.
- Bake Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
- Cook Filling: While the potatoes bake, heat olive oil in a skillet over medium heat. Add black beans and corn, and cook for about 5 minutes, stirring occasionally to combine flavors.
- Season Filling: Season the bean and corn mixture with ground cumin, chili powder, salt, and pepper to taste, stirring well to evenly distribute the spices.
- Prepare Potatoes for Stuffing: Once the sweet potatoes are done, carefully slice them open lengthwise and gently fluff the inside flesh with a fork to create space for the filling.
- Stuff Potatoes: Spoon the seasoned black bean and corn mixture into each sweet potato, filling them generously.
- Add Toppings: Top each stuffed potato with diced avocado and drizzle with fresh lime juice for a tangy finish.
- Garnish and Serve: Garnish with chopped fresh cilantro before serving to add color and fresh herb flavor.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño to the bean mixture.
- You can substitute black beans with pinto beans or chickpeas for variety.
- Roast the sweet potatoes a day ahead and reheat before stuffing for quicker preparation.
- Use fresh corn kernels in season for best flavor, or thaw frozen corn before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
