Stuffed Sweet Potatoes
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the sweet potato skins with olive oil before baking for a crisp, caramelized exterior.
- 2Pierce the potatoes with a fork to allow steam to escape and prevent bursting in the oven.
- 3Fluff the baked sweet potato flesh with a fork to create pockets that hold the filling better.
- 4Toast the cumin and smoked paprika for 30 seconds until fragrant to deepen their flavor.
- 5Use fresh corn kernels straight from the cob for the sweetest crunch in the filling.
- 6Stir in the lime juice after removing the pan from heat to preserve its bright, fresh taste.
- 7Assemble the stuffed potatoes just before serving to keep the filling warm and the potato fluffy.
Adapt it for your goals.
High-protein
Add 150g of cooked, shredded chicken or crumbled firm tofu to the filling for an extra protein boost, making it a heartier post-workout meal.
veganVegan
The recipe is already vegan; double-check your corn is fresh or canned without added dairy, and skip any optional cheese topping.
cheesyCheesy
Top each stuffed potato with a sprinkle of grated cheddar or crumbled feta before the final 5 minutes of baking, for a melty, tangy finish.
spicySpicy
Add 1 finely chopped jalapeño or a pinch of cayenne pepper with the garlic to bring heat that contrasts with the sweet potato's natural sweetness.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High in Plant-Based Protein
Black beans provide a substantial amount of plant protein and fiber, supporting muscle repair and digestive health.
Good Source of Dietary Fiber
Both sweet potatoes and black beans are excellent sources of fiber, promoting fullness and steady blood sugar levels.
Frequently asked questions
Yes, drain and rinse a 400g can of black beans to replace the dried ones; skip the soaking and boiling step.
