It’s probably against some cardinal plant-based rule to not like sweet potatoes, but in their plain form, I find them too sweet and mushy. This recipe changes that, balancing the sweet mush with savory, spicy flavors and a variety of textures that even sweet potato critics can get on board with. It’s one our our recent favorite sweet potato recipes (so good, in fact, that I put it in my cookbook!). Let’s cook.
Here’s What You’ll Need
Sweet Potatoes: Start off with 4 medium potatoes. We’ll be cutting them in half, with 2 halves equaling one serving. Red Onion & Garlic: I love the flavor of red onion here, but white or yellow would also work. Red Bell Pepper: Feel free to sub any color pepper you may have in your kitchen. Corn: A can of corn brings a fun texture. Black Beans: Black beans add a boost of protein. Feel free to use any type of bean you have, like pinto or kidney. Sour Cream: Add some creaminess to the filling. For a lower calorie option you could use plain Greek yogurt here. Or make it vegan with a non-dairy yogurt. Adobo Peppers: Use the kind that are jarred in chipotle sauce, and mince up 2 to 4 before adding to the dish. These add a little heat!
How to make these stuffed Sweet Potatoes
Step 1: Prepare the potatoesCut the potatoes in half lengthwise, then place them cut-side down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Why? → Pricking the potatoes helps them to cook evenly while also letting steam escape. Bake for 25 to 30 minutes, or until they become fork tender. When finished, remove the potatoes from the oven but leave the oven on. Step 2: Cook the fillingHeat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook until the onion is a bit soft and translucent. When finished, stir in the drained can of corn and the black beans. Step 3: Scoop out the potato fleshOnce the sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the insides. Step 4: Assemble the skinsFold together the corn mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling). Step 5: Bake the potato skinsPlace the stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped with avocado, cilantro, and a squeeze of lime!
Ways to use leftover filling
You’re likely to wind up with leftover filling. Rather than overloading your skins and winding up with towers of beans and corn likely to tumble, you can use the filling for other things! It makes the perfect dip for chips, a great filling for quesadillas, or a topping for salad! I also love turning the filling into fritters (instructions are in the recipe card below).
