Description
These hearty Black Bean Stuffed Sweet Potatoes offer a perfect balance of sweet and savory with a deliciously spiced filling. A wholesome and customizable meal perfect for any day of the week.
Ingredients
- 4 medium to large sweet potatoes
- 1 tbsp olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 (15-oz) can black beans, rinsed and drained
- ¼ cup water or vegetable broth
- 1–2 tbsp fresh lime juice, to taste
- Salt and freshly ground black pepper, to taste
- Optional Toppings: Diced avocado, fresh cilantro, crumbled feta or Cotija cheese, sour cream or Greek yogurt, hot sauce, pickled red onions.
Instructions
- 1. Prep and Bake Sweet Potatoes: Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce several times with a fork, and bake directly on the oven rack for 45-60 minutes, or until very tender. Alternatively, microwave for 5-10 minutes.
- 2. Sauté Aromatics: While potatoes bake, heat olive oil in a large skillet over medium heat. Add minced onion and cook until translucent and soft, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3. Bloom Spices: Stir in ground cumin, chili powder, and smoked paprika. Cook for 30 seconds, stirring constantly, to bloom the spices.
- 4. Add Beans and Simmer: Stir in the rinsed black beans, water/broth, and lime juice. Bring to a gentle simmer and cook for 5-7 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- 5. Assemble and Serve: Once sweet potatoes are tender, carefully slice each down the middle lengthwise, without cutting all the way through. Fluff the flesh with a fork and generously stuff with the spiced black bean mixture. Top with your desired optional toppings and serve warm.
- Prep Time: 15 mins
- Cook Time: 45 mins