Stuffed Sweet Potatoes
Stuffed Sweet Potatoes are a delightful and nutritious meal that’s simple and satisfying, perfect for any palate.
Ingredients
Sweet Potatoes
- 4 medium 4 medium sweet potatoes (about 8–10 oz each), scrubbed and pierced
Filling ingredients
- 2 tablespoons Olive Oil
- 1 small Red Onion, finely chopped
- 2 cloves Garlic, minced
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 cup Corn Kernels (fresh or frozen)
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1 tablespoon Fresh Lime Juice
- 1/2 cup Greek Yogurt
- 1/4 cup Fresh Cilantro, chopped
- 1 Avocado, sliced or cubed
Instructions
Preparation
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté the red onion and garlic in olive oil until fragrant.
- Add black beans, corn, cumin, salt, and lime juice. Stir to combine and warm through.
- Rub sweet potatoes with olive oil and place them on the baking sheet.
Cooking
- Bake for 45–60 minutes or until tender when pierced with a fork.
- Slice each potato down the center lengthwise and gently mash the insides with a fork to create space for stuffing.
Assembly
- Spoon the warm filling mixture into each potato, packing it full and slightly overfilling.
- Add a dollop of Greek yogurt, avocado slices, and a sprinkle of cilantro on each.
- Plate your stuffed sweet potatoes and serve warm with optional lime wedges.
Notes
Store in an airtight container in the fridge for up to three days. Freeze unbaked stuffed sweet potatoes for up to three months. Experiment with spices like chili powder or smoked paprika in the filling. For added flavor, top with crumbled feta cheese.