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Stuffed Sweet Potatoes Delight

Stuffed Sweet Potatoes Delight

Sweet potato halves loaded with a zesty black bean, corn, and pepper filling, finished with melty cheddar, fresh cilantro, and a cool yogurt drizzle. A colorful, wholesome dinner the whole family will love.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 whole sweet potatoes medium; scrubbed
  • 2 tbsp olive oil
  • 15 oz canned black beans drained and rinsed
  • 1 cup corn kernels frozen or canned; if canned, drained
  • 1 cup red bell pepper diced
  • 0.5 cup red onion diced
  • 2 clove garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 0.75 cup shredded cheddar cheese
  • 0.25 cup fresh cilantro chopped, divided
  • 1 whole lime juice half for filling; serve remaining wedges
  • 0.5 cup plain Greek yogurt for serving; optional

Instructions

Preparation Steps

  • Preheat oven to 400°F. Line a baking sheet. Pierce sweet potatoes with a fork, rub with 0.5 tbsp olive oil, and place on the sheet.
  • Bake until very tender, 45 to 55 minutes depending on size. Let cool 5 to 10 minutes until safe to handle.
  • While potatoes bake, heat remaining olive oil in a large skillet over medium heat. Sauté red onion and bell pepper until softened, 3 to 4 minutes.
  • Stir in garlic; cook 30 seconds. Add black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook 3 to 4 minutes to warm through, then remove from heat.
  • Halve potatoes lengthwise. Scoop most of the flesh into a mixing bowl, leaving thin shells intact.
  • Mash the potato flesh. Fold in the warm bean-corn mixture, half the cheddar, and half the cilantro. Squeeze in juice from half the lime. Taste and adjust seasoning.
  • Spoon filling back into potato shells, mounding evenly. Top with remaining cheddar.
  • Return to oven until cheese is melted and tops are lightly golden, 8 to 10 minutes (broil 1 to 2 minutes if desired).
  • Serve hot topped with remaining cilantro and dollops of Greek yogurt. Cut remaining lime into wedges for squeezing over the top.

Notes

For a vegan version, use dairy-free cheese and a plant-based yogurt or omit the yogurt. Add cooked quinoa for extra protein, or swap cheddar for pepper jack for more heat. Leftovers keep well refrigerated up to 3 days; reheat in a 350°F oven until warmed through.