Description
These stuffed sweet potatoes are a flavorful and nutritious vegetarian dish featuring tender baked sweet potatoes filled with a spicy black bean and corn mixture, topped with creamy avocado, fresh lime juice, and cilantro. Perfect for a wholesome lunch or dinner, they are easy to prepare and packed with vibrant flavors and textures.
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 & Garnish
- 1 avocado, diced
- 2 tablespoons lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare it for baking the sweet potatoes.
- Prepare Potatoes: Wash and scrub each sweet potato thoroughly. Use a fork to pierce each one several times to allow steam to escape during baking. Place them on a baking sheet.
- Bake 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 the olive oil in a skillet over medium heat. Add the drained black beans and corn kernels, sautéing for about 5 minutes while stirring occasionally.
- Season Filling: Sprinkle the cooked beans and corn with ground cumin, chili powder, salt, and pepper. Stir well to evenly distribute the spices.
- Prepare Sweet Potatoes: When the potatoes are done, remove them from the oven and carefully slice each open lengthwise. Gently fluff the insides with a fork to create space for the filling.
- Assemble: Spoon the seasoned black bean and corn mixture into the fluffed sweet potato halves.
- Add Toppings: Top each stuffed potato with diced avocado and drizzle with lime juice to add freshness and creaminess.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the stuffed potatoes as a vibrant garnish before serving.
Notes
- You can use fresh, frozen, or canned corn depending on availability.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the bean mixture.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a topping for salads or tacos.
- Make sure to pierce the sweet potatoes well before baking to prevent them from bursting in the oven.
- To save time, you can microwave the sweet potatoes for about 5-7 minutes before baking to reduce overall cooking time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
