Transform the humble sweet potato into a delightful, hearty meal with these Stuffed Sweet Potatoes. They’re packed with the goodness of black beans, corn, avocado, and spices, then topped with cheese for a comforting, nutritious dish that’s perfect for any meal of the day.
Ingredients for Stuffed Sweet Potatoes
- 4 large sweet potatoes
- 15 oz black beans, rinsed and drained
- 15 oz corn kernels
- 1 ripe avocado, diced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 oz lime juice
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream or Greek yogurt for serving
How To Make Stuffed Sweet Potatoes
Preheat your oven to 400°F (200°C).
Pierce each sweet potato several times with a fork. Place them on a baking sheet lined with parchment paper.
Bake for about 45-60 minutes, or until they are soft when pierced with a knife. Cooking time may vary depending on size.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Gently scoop out the insides, leaving a thin layer of sweet potato flesh inside the skins to maintain structure.
In a bowl, mash the sweet potato flesh with a fork or potato masher. Mix in the black beans, corn, diced avocado, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Combine well but keep some texture to the mixture.
Spoon the mixture back into the sweet potato skins, mounding it slightly.
Sprinkle the stuffed sweet potatoes with shredded cheese.
Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro. If desired, serve with a dollop of sour cream or Greek yogurt on top.
Tips & Tricks
- If you’re using frozen corn, let it thaw or run briefly under warm water before mixing.
- You can customize the spices according to your taste; add chili powder for heat or oregano for an Italian twist.
- For a vegan version, use vegan cheese or skip the cheese altogether, focusing on the avocado for creaminess.
- These can be prepared ahead of time; just assemble, cover, and refrigerate. Bake when ready to serve.
More Easy Recipes
- Sweet Potato Black Bean Soup
- Air Fryer Sweet Potato
- Avocado Hummus
- Wagyu Ground Beef Stuffed Bell Peppers
- 20 Minute Avocado Shrimp Rolls
Stuffed Sweet Potatoes
Stuffed Sweet Potatoes – Bake sweet potatoes, scoop out the insides, mix with black beans, corn, avocado, and spices, then restuff and bake again with a sprinkle of cheese.
4
servings10
minutes1
hour10
minutes200
kcal1
hour20
minutesIngredients
4 large 4 sweet potatoes
15 oz 15 black beans, rinsed and drained
15 oz 15 corn kernels
1 1 ripe avocado, diced
1 tsp 1 cumin
1/2 tsp 1/2 smoked paprika
1/2 tsp 1/2 garlic powder
1 oz 1 lime juice
1 cup 1 shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro, chopped (for garnish)
Optional: sour cream or Greek yogurt for serving
Directions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork. Place them on a baking sheet lined with parchment paper.
- Bake for about 45-60 minutes, or until they are soft when pierced with a knife. Cooking time may vary depending on size.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Gently scoop out the insides, leaving a thin layer of sweet potato flesh inside the skins to maintain structure.
- In a bowl, mash the sweet potato flesh with a fork or potato masher. Mix in the black beans, corn, diced avocado, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Combine well but keep some texture to the mixture.
- Spoon the mixture back into the sweet potato skins, mounding it slightly.
- Sprinkle the stuffed sweet potatoes with shredded cheese.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro. If desired, serve with a dollop of sour cream or Greek yogurt on top.
Notes
- If you’re using frozen corn, let it thaw or run briefly under warm water before mixing.
You can customize the spices according to your taste; add chili powder for heat or oregano for an Italian twist.
For a vegan version, use vegan cheese or skip the cheese altogether, focusing on the avocado for creaminess.
These can be prepared ahead of time; just assemble, cover, and refrigerate. Bake when ready to serve.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 200kcal
- Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 150mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 10g
- Protein: 5g
- Vitamin A: 500IU
- Vitamin C: 60mg
- Calcium: 200mg
- Iron: 1mg
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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!
