Roasted sweet potato skins split open, warm orange flesh fluffed and piled with a smoky black-bean and corn filling — this stuffed sweet potato is an easy, filling meal that feels like comfort food without the fuss. It’s quick enough for a weeknight, hearty enough for meat-free guests, and brightened by avocado and lime so every bite has contrast.
Why you’ll love this dish
This recipe delivers big flavor with minimal hands-on time. You get the natural sweetness and creamy texture of baked sweet potatoes paired with spiced black beans and corn for protein, fiber, and color. It’s naturally vegetarian, easy to scale, and forgiving if you want to swap ingredients.
“I made these for dinner last week and everyone asked for seconds — so simple, but the citrus and avocado take it to the next level.”
Perfect for busy weeknights, meatless Mondays, or a casual potluck where you want something nutritious that travels well.
The cooking process explained
Quick overview so you know what to expect: roast whole sweet potatoes until tender, mix the filling in one bowl (black beans + corn + spices), then split the potatoes and stuff. Finish with avocado and lime so textures stay fresh. Total active time is about 15 minutes; oven time does the heavy lifting (45–60 minutes).
What you’ll need
- 2 large sweet potatoes (any variety will work; for a creamier, slightly nuttier option try Murasaki sweet potatoes)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, frozen and thawed, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 ripe avocado, diced
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Notes/substitutions: swap black beans for pinto or kidney beans; use smoked paprika if you like smoky flavor instead of chili powder; omit cilantro if you dislike the taste or replace with chopped parsley.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
- Wash the sweet potatoes, pat dry, then poke several holes all over with a fork. This prevents bursting.
- Place potatoes on the prepared sheet and roast 45–60 minutes, until a knife or skewer slides in easily. Smaller potatoes take less time; larger ones may need the full hour.
- While the potatoes roast, combine the drained black beans and corn in a bowl. Stir in cumin, chili powder, and a pinch of salt and pepper. Taste and adjust seasoning.
- When the potatoes are done, remove them from the oven and let cool for 5 minutes so they’re easier to handle. Slice each one lengthwise and gently fluff the flesh with a fork to make space for the filling.
- Spoon the black bean and corn mixture into each sweet potato. Top with diced avocado and squeeze lime juice over everything. Finish with chopped cilantro if using.
- Serve warm.
Quick microwave shortcut: pierce potatoes and microwave on high 8–12 minutes (turn halfway), then crisp in a 425°F oven for 5–10 minutes if you want the skin firmer.
Best ways to enjoy it
These stuffed sweet potatoes are a meal on their own, but you can dress them up based on occasion: serve with a simple green salad for lunch, roasted Brussels sprouts for dinner, or shredded cabbage slaw for crunch. For a weekend brunch spread, pair them with something sweet — try pairing with cinnamon swirl pancakes to balance savory and sweet. Add a dollop of Greek yogurt or tangy salsa for extra brightness.
Presentation tip: place potatoes on a warm plate, spoon filling generously into the center, and finish with a lime wedge and a scattering of cilantro.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container up to 3–4 days. If storing assembled, avocado may brown; consider adding avocado just before serving.
- Freezing: You can freeze the baked, unstuffed potatoes for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot, then add freshly prepared filling and avocado. Freezing assembled potatoes is not recommended because avocado and some toppings change texture.
- Reheating: Reheat stuffed potatoes in a 350°F oven for 15–20 minutes or microwave covered for 2–4 minutes until heated through. If microwaving, finish under a broiler or in a hot oven 3–5 minutes to revive the skin.
Food safety note: don’t leave cooked food at room temperature for more than two hours to avoid bacterial growth.
Pro chef tips
- Even baking: choose potatoes similar in size so they cook evenly.
- Crispy skin: for a crisper skin, rub potatoes with a little oil and bake directly on the rack or on an unlined sheet.
- Flavor boost: toast the cumin briefly in a dry pan before adding to the beans to intensify aroma.
- Avocado freshness: toss avocado with a splash of lime and a pinch of salt right before serving to keep it bright.
- Make-ahead: roast potatoes up to 2 days ahead; reheat and fill just before serving.
Creative twists
- Tex-Mex kick: add chopped pickled jalapeños, shredded cheddar, and a drizzle of hot sauce.
- Mediterranean: swap black beans for cannellini beans, corn for roasted red pepper, and top with tzatziki.
- BBQ chickpea: use chickpeas and a spoonful of BBQ sauce for a sweeter, smoky profile.
- Breakfast version: top with a fried egg and salsa verde for morning protein.
- Vegan cream: blend silken tofu with lime and salt for a creamy, dairy-free drizzle.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Oven time is 45–60 minutes depending on potato size, so plan for roughly 60–75 minutes total.
Q: Can I make these gluten-free and vegan?
A: Yes. The base recipe is naturally gluten-free and vegan. Ensure any pre-made toppings (salsa, BBQ sauce) are labeled gluten-free if needed.
Q: Can I prepare the black bean mixture ahead of time?
A: Yes — the filling keeps 2–3 days refrigerated. Add avocado and lime just before serving to keep textures fresh.
Q: What if I don’t have an oven?
A: You can microwave the potatoes until tender (8–12 minutes depending on size) and then finish the skin in a skillet or serve as-is. The texture will be softer than oven-roasted.
Q: Are these healthy?
A: Stuffed sweet potatoes provide complex carbs, fiber, and plant-based protein from the beans. Topping choices (sour cream, cheese, oil) will change calories, so adjust to taste and goals.
If you want another sweet-potato-focused read or a complementary brunch idea, check the linked pages above for inspiration. Enjoy — and feel free to ask if you want this adapted for meal prep, a kid-friendly version, or a spicy variant.
Stuffed Sweet Potatoes
Ingredients
Main ingredients
- 2 large sweet potatoes Any variety will work; Murasaki sweet potatoes for a creamier flavor.
- 1 can (15 oz) black beans Drain and rinse before using.
- 1 cup corn Fresh, frozen and thawed, or canned.
- 1 teaspoon ground cumin Consider toasting briefly for more flavor.
- 1 teaspoon chili powder Can substitute with smoked paprika for a smoky flavor.
- to taste salt and black pepper Adjust according to preference.
- 1 ripe avocado Diced for topping.
- 1 juice of 1 lime Fresh lime juice enhances flavors.
- to taste fresh cilantro For garnish; can be omitted if disliked.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment.
- Wash the sweet potatoes, pat dry, and poke several holes all over with a fork.
- Place the potatoes on the prepared sheet and roast for 45–60 minutes until tender.
- While the potatoes roast, combine the drained black beans and corn in a bowl, and stir in cumin, chili powder, and a pinch of salt and pepper. Taste and adjust seasoning.
Assembly
- Once the potatoes are done, remove them from the oven and let cool for 5 minutes.
- Slice each potato lengthwise and fluff the flesh with a fork for filling.
- Spoon the black bean and corn mixture into each sweet potato.
- Top with diced avocado and squeeze lime juice over everything.
- Finish with chopped cilantro if desired and serve warm.