Description
These Stuffed Sweet Potatoes are a hearty and flavorful meal or side dish featuring sweet potatoes filled with a savory mixture of black beans, corn, and spices, topped with cheese, cilantro, and a creamy finish. A satisfying vegetarian dish that’s easy to make and packed with protein and fiber.
Ingredients
Sweet Potatoes:
4 medium sweet potatoes,
Black Bean and Corn Filling:
1 tablespoon olive oil, 1/2 cup red onion diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 can (15 ounces) black beans rinsed and drained, 1 cup corn kernels fresh or frozen, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper,
Additional Toppings:
1/2 cup shredded cheddar cheese, 1/4 cup fresh cilantro chopped, sour cream or Greek yogurt for topping, lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Bake the sweet potatoes: Scrub the sweet potatoes, prick them with a fork, and bake for 45 to 55 minutes until tender.
- Prepare the filling: Sauté onion and bell pepper, add garlic, black beans, corn, spices, and cook until warmed through.
- Assemble the stuffed sweet potatoes: Slice each baked sweet potato lengthwise, fluff the flesh, fill with the black bean and corn mixture.
- Add toppings: Top with shredded cheese, cilantro, and a dollop of sour cream or Greek yogurt.
- Serve: Serve with lime wedges and enjoy!
Notes
- For a protein boost, add cooked shredded chicken or ground turkey to the filling.
- To make it vegan, omit the cheese and sour cream or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: Southwestern, American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 340
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 10 mg
