Stuffed Sweet Potatoes

Name: Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs sweet potato (medium, scrubbed clean); 1 tbsp olive oil (for rubbing potatoes); 1 tsp oil (for sautéing); 1 pcs onion (small, finely chopped); 2 pcs garlic (cloves, minced); 1 pinch cumin powder; 1 pinch smoked paprika; 100 g black beans (dried, soaked overnight and boiled until tender); 0.5 cup corn kernels (fresh, cut from the cob); 1 tbsp lime juice (freshly squeezed); 0.25 tsp salt; 1 pinch black pepper; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

9/10

Fluffy baked sweet potatoes loaded with a savory black bean and corn filling, spiced with cumin and smoked paprika. A pop of lime and fresh cilantro brightens every bite, making this a satisfying weeknight dinner that comes together with minimal fuss.

PREP

10m

COOK

10m

SERVES

1 PIECE

219 cal

SERVINGS

METHOD · 5 STEPS

prep
Preheat the oven and prep the sweet potatoes.
1.Preheat the oven to 400°F (200°C).
2.Pierce each sweet potato several times with a fork.
3.Rub the skins with 1 tablespoon olive oil and place on a baking sheet.
bake · ~45 min
Bake the sweet potatoes until tender.
Bake for 45 minutes, or until a knife slides easily into the center. Remove from oven and let cool slightly.
TIPThe potatoes are done when the skins look puckered and a little caramelized around the fork holes.
saute · ~8 min
Make the black bean and corn filling.
1.Heat 1 teaspoon oil in a pan over medium heat.
2.Add the chopped onion and cook until translucent, about 4 minutes.
3.Add the minced garlic, cumin powder, and smoked paprika. Sauté for 30 seconds until fragrant.
4.Stir in the boiled black beans, corn kernels, and salt. Cook for 3-4 minutes until heated through.
5.Remove from heat and mix in the lime juice and black pepper.
assemble
Stuff the sweet potatoes.
1.Make a lengthwise slit in the top of each baked sweet potato.
2.Gently push the ends inward to open up the flesh.
3.Fluff the inside with a fork, then spoon the black bean filling generously into each potato.
TIPDon't scoop out the flesh — just fluff it with a fork to make room for the filling while keeping all that roasted flavor.
garnish
Garnish with fresh cilantro and serve warm.
Scatter chopped cilantro over the stuffed potatoes and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the sweet potato skins with olive oil before baking for a crisp, caramelized exterior.
2
Pierce the potatoes with a fork to allow steam to escape and prevent bursting in the oven.
3
Fluff the baked sweet potato flesh with a fork to create pockets that hold the filling better.
4
Toast the cumin and smoked paprika for 30 seconds until fragrant to deepen their flavor.
5
Use fresh corn kernels straight from the cob for the sweetest crunch in the filling.
6
Stir in the lime juice after removing the pan from heat to preserve its bright, fresh taste.
7
Assemble the stuffed potatoes just before serving to keep the filling warm and the potato fluffy.