Description
A delicious and nutritious stuffed sweet potatoes recipe featuring a savory black bean and corn filling, seasoned with chili powder and cumin, topped with melted cheddar cheese and fresh avocado slices. Perfect as a wholesome vegetarian main course with options for dietary adaptations.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Toppings
- 1/2 cup shredded cheddar cheese or dairy-free cheese
- 1/4 cup plain Greek yogurt or sour cream (optional)
- 1 avocado, sliced
- Chopped cilantro or green onions for garnish
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick them all over with a fork, and place them on a baking sheet.
- Bake sweet potatoes: Bake the sweet potatoes for 45 to 60 minutes or until they are soft and fork-tender when pierced.
- Prepare the filling: While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic, black beans, corn, chili powder, cumin, salt, and pepper. Stir and cook for 3-4 minutes until the mixture is heated through and fragrant.
- Prepare sweet potatoes for filling: When the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice each sweet potato lengthwise and gently mash the insides with a fork to create space for the filling.
- Stuff and melt cheese: Spoon the black bean and corn mixture evenly into each sweet potato. Top with shredded cheddar or dairy-free cheese. Return the stuffed sweet potatoes to the oven for 5 to 10 minutes until the cheese is melted and bubbly.
- Serve and garnish: Remove from oven and serve warm. Top with a dollop of Greek yogurt or sour cream if using, avocado slices, and garnish with chopped cilantro or green onions as desired.
Notes
- You can add cooked quinoa, taco-seasoned ground meat, or leftover rotisserie chicken for extra protein.
- For a vegan version, omit dairy cheese and yogurt or use plant-based alternatives.
- These stuffed sweet potatoes reheat well and are great for meal prep lunches or dinners.
