Description
Delicious and nutritious stuffed sweet potatoes filled with a savory mixture of black beans, corn, and spices. Topped with creamy Greek yogurt, fresh avocado, and cilantro, this recipe offers a perfect balance of flavors and textures ideal for a wholesome vegetarian meal.
Ingredients
Scale
Vegetables
- 4 medium sweet potatoes (about 8–10 oz each), scrubbed and pierced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced or cubed
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
Pantry Items
- 2 tablespoons olive oil
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon salt
Dairy
- ½ cup Greek yogurt
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Sauté Vegetables and Beans: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic and cook until fragrant and softened. Stir in the rinsed black beans, corn kernels, ground cumin, salt, and fresh lime juice. Mix well and cook until the mixture is heated through and flavors meld together.
- Bake Sweet Potatoes: Rub each sweet potato evenly with olive oil and place them on the prepared baking sheet. Bake for 45 to 60 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Prepare the Potatoes for Stuffing: Once baked, slice each sweet potato lengthwise down the center. Use a fork to gently mash the interior, creating a hollow space to hold the filling without breaking the skin.
- Stuff the Potatoes: Spoon the warm black bean and corn mixture into each sweet potato generously, slightly overfilling to pack in lots of flavor.
- Add Toppings: Top each stuffed sweet potato with a dollop of Greek yogurt, followed by sliced or cubed avocado, and sprinkle with fresh chopped cilantro for a fresh finish.
- Serve: Plate the stuffed sweet potatoes and serve warm. Optionally, add lime wedges on the side for extra zest.
Notes
- You can substitute black beans with other beans like pinto or kidney beans based on preference.
- Make sure to pierce the sweet potatoes to allow steam to escape during baking.
- For a vegan variation, replace Greek yogurt with a plant-based alternative or omit entirely.
- To save time, sweet potatoes can be microwaved for 8-10 minutes before baking to reduce overall cooking time.
- Fresh or frozen corn can be used interchangeably; thaw frozen corn before cooking.
