Stuffed Sweet Potatoes
Warm baked sweet potatoes stuffed with black beans, cheddar cheese, salsa, avocado, sour cream, and green onions.
Equipment
- baking sheet
- Parchment paper or foil
- skillet
- Fork
- knife
- spoon
Ingredients
Ingredients
- 4 medium sweet potatoes scrubbed and dried
- 1 tbsp olive oil
- 15 oz black beans rinsed and drained
- 0.5 cup salsa plus more for topping
- 1 cup shredded cheddar cheese
- 1 avocado diced
- 0.5 cup sour cream or Greek yogurt
- 0.25 cup green onions sliced
- 0.5 tsp garlic powder
- 0.5 tsp cumin
- salt and black pepper to taste
- cilantro or hot sauce optional for serving
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Scrub the sweet potatoes, dry them, and poke each one several times with a fork.
- Rub the sweet potatoes with olive oil and sprinkle lightly with salt if desired.
- Bake for 45–60 minutes, or until the centers are tender when pierced with a fork.
- Warm the black beans in a skillet with salsa, garlic powder, cumin, salt, and black pepper.
- Slice each baked sweet potato open lengthwise without cutting all the way through.
- Fluff the inside of each sweet potato gently with a fork.
- Spoon the warm black bean mixture into each sweet potato.
- Add shredded cheddar cheese while the potatoes are hot so it melts.
- Top with avocado, sour cream or Greek yogurt, salsa, green onions, and cilantro or hot sauce if desired.
Notes
Bake the sweet potatoes until fully tender so the inside fluffs easily. Drain the beans well and add fresh toppings after reheating for the best texture.