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Loaded Veggie Stuffed Sweet Potatoes

A close-up of one of the Loaded Veggie Stuffed Sweet Potatoes topped with black beans, corn, avocado, and sour cream.
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A recipe for baking sweet potatoes and filling them with a hearty mix of vegetables and savory toppings.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup salsa
  • 1/4 cup plain Greek yogurt or vegan sour cream substitute
  • 1 avocado, sliced

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Wash the sweet potatoes thoroughly. Pierce each potato several times with a fork.
  3. Rub the potatoes lightly with olive oil and sprinkle with salt.
  4. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed.
  5. While the potatoes bake, prepare the filling: Heat 1 teaspoon of olive oil in a skillet over medium heat.
  6. Add the red onion and cook until softened, about 3 minutes.
  7. Add the garlic, chili powder, and cumin. Cook for 1 minute until fragrant.
  8. Stir in the black beans, corn, and red bell pepper. Cook until heated through, about 5 minutes. Season with salt and pepper.
  9. Once the sweet potatoes are cooked, carefully slice them lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
  10. Spoon the vegetable and bean mixture evenly into the center of each sweet potato.
  11. Top each stuffed potato with salsa, a dollop of Greek yogurt or vegan substitute, sliced avocado, and fresh cilantro.

Notes

  • For faster cooking, microwave the sweet potatoes for 5 to 8 minutes until soft, then finish them in the oven for 10 minutes to dry the skin slightly.
  • You can substitute the filling vegetables with roasted broccoli, sautéed mushrooms, or shredded carrots.
  • For a richer flavor, mix 1 tablespoon of lime juice into the vegetable filling before stuffing.

Nutrition

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