Stuffed Sweet Potatoes
Roasted sweet potatoes filled with a smoky black bean and corn mixture, topped with avocado and lime for a flavorful, hearty meal.
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.
Notes
Cool potatoes to room temperature if storing. Avocado can brown, so consider adding it just before serving. For a crisper skin, rub potatoes with oil before baking.