Description
Delicious and hearty Stuffed Sweet Potatoes filled with a flavorful mixture of black beans, corn, and spices, topped with melted cheddar, fresh avocado, cilantro, and a dollop of sour cream or Greek yogurt. This vegetarian, gluten-free recipe is perfect for a nutritious main course that balances protein, fiber, and vibrant flavors.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt (optional)
- Lime wedges for serving
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F. Thoroughly scrub the sweet potatoes and pierce each with a fork a few times to allow steam to escape during baking. Place them on a baking sheet and roast for 45-60 minutes, or until they are tender and easily pierced with a fork.
- Cook the filling: While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. Add the diced red onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant. Add black beans, corn, ground cumin, smoked paprika, salt, and pepper. Cook the mixture for 3-4 minutes, stirring occasionally, until warmed through and the flavors meld together.
- Prepare the stuffed potatoes: Once the sweet potatoes are done roasting, allow them to cool slightly until they are safe to handle. Slice each sweet potato open lengthwise and fluff the insides gently with a fork to create space for the filling.
- Fill and top: Spoon the bean and corn mixture evenly into each opened sweet potato. Sprinkle shredded cheddar cheese on top and place the stuffed potatoes back into the oven for 5-10 minutes, or until the cheese has melted nicely.
- Garnish and serve: Remove the stuffed sweet potatoes from the oven. Garnish each with fresh avocado slices, chopped cilantro, and a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side for an extra burst of flavor.
Notes
- Feel free to customize the filling by adding cooked quinoa, ground meat, or sautéed greens for extra nutrition and variety.
- For a vegan version, omit the cheese and use a plant-based yogurt or sauce instead of sour cream or Greek yogurt.
- You can substitute cheddar cheese with a dairy-free cheese to keep it vegan-friendly.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat in the oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 410
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 15 mg
