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This stuffed sweet potato recipe is the kind of weeknight meal I crave when I need something comforting yet fresh. It brings together creamy avocado, hearty black beans, sweet roasted potatoes, and a homemade cilantro lime crema for a dish that always leaves me satisfied and takes minimal hands-on time.
When I first made this for a busy weeknight dinner, everyone went back for seconds and it became an instant classic in my home. I love that it is truly customizable and feels fresh every time I make it.
Ingredients
- Sweet potatoes: Bring natural sweetness plus vitamins and fiber. Look for ones that feel firm and heavy for their size with no bruises.
- Black beans: Make the meal filling and rich in protein and fiber. Choose canned beans for convenience but rinse to reduce sodium.
- Avocado: Adds a creamy texture and healthy fats. Pick one that gives slightly to gentle pressure but is not mushy.
- Corn: Contributes a sweet crisp bite. Fresh tastes best but frozen or canned work too.
- Cherry tomatoes: Bring juiciness and acidity. Choose vibrant red ones with smooth skins.
- Red onion: Provides a sharp crunch. Go for firm bulbs and chop finely for the best flavor.
- Fresh cilantro: Gives the dish brightness and a herby lift.
- Salt and pepper: Tuned to taste makes everything pop.
- Greek yogurt or dairy-free alternative: The foundation for the crema, tangy and full of protein. Choose plain unsweetened varieties for pure flavor.
- Lime juice: Essential for the zing in the crema. Freshly squeezed is always best.
Instructions
- Prepare the Sweet Potatoes:
- Roast whole sweet potatoes. Preheat oven to four hundred degrees Fahrenheit. Place potatoes on a baking sheet after piercing with a fork. Bake for close to an hour until fork tender. Remove from oven, cool just enough to handle, then slice in half lengthwise. Scoop out a little of the flesh so you have room to stuff them.
- Make the Filling:
- Combine beans, avocado, corn, tomatoes, onion, and cilantro. Place all ingredients in a large bowl. Add a generous pinch of salt and pepper. Gently toss together so the avocado stays in nice chunks, tasting as you go for balance.
- Make the Cilantro Lime Crema:
- Blend up yogurt, lime juice, chopped cilantro, and a pinch of salt. Use a small bowl and whisk until everything is totally smooth and silky. Taste and add more lime if you want extra tang or a pinch more salt.
- Assemble and Serve:
- Use a spoon to pile the black bean and avocado filling into each sweet potato half. Make sure to fill the cavities well. Drizzle the crema across the top and finish with a sprinkle of extra cilantro for a fresh look.
- Serve and Enjoy:
- Bring the halves to the table while still warm. You want the contrasts of creamy and hot with cool and zesty from the crema and filling.
One of my favorite parts of this dish is the cilantro lime crema. I could put this sauce on anything, but paired with the sweet potatoes here, it just takes every flavor up another level. I remember making this with my kids, topping their potatoes with even more cherry tomatoes because they loved the burst of sweetness.
Storage Tips
Store leftover filling and crema in separate containers in the fridge where they keep fresh for up to three days. For the potatoes themselves, wrap them well in foil or an airtight box and reheat gently in the oven or microwave before or after stuffing. This makes for quick healthy lunches on busy days.
Ingredient Substitutions
If you are out of black beans, try pinto or even white beans for a slightly different flavor profile. Greek yogurt can be switched with a plant-based yogurt for vegan options. For the filling, you can bulk things up with quinoa, shredded rotisserie chicken, or roasted bell pepper.
Serving Suggestions
Serve these stuffed potatoes with a fresh green salad topped with extra cilantro and a squeeze of lime. If you want to make things a little heartier, serve with a handful of toasted pepitas or a fried egg on top for breakfast.
Cultural and Historical Context
Sweet potatoes are native to the Americas and have been a nourishing staple here for centuries. The pairing of beans and sweet potato is inspired by classic Latin and Central American combinations that use sweet and savory side by side. This recipe gives those flavors a weeknight twist.
Seasonal Adaptations
Roast a batch of local sweet potatoes during fall and winter for the best flavor. Brighten things up in summer by adding diced cucumber or radish to the filling. In spring, try swapping out the cherry tomatoes for fresh peas or snap peas for extra crunch.
Success Stories
I have heard from friends who meal prep these for lunches all week and rave about how they do not get soggy as long as parts are kept separate. My neighbor loves using the crema as a dip for fresh bell peppers on the side and says it is her new favorite snack. One time we topped these with leftover chicken tinga and it was the easiest dinner party win.
Freezer Meal Conversion
You can freeze the roasted sweet potatoes after they are baked and cooled. To reheat, wrap each in foil and bake in a three fifty degree oven for about twenty minutes. The filling is best made fresh so freeze beans and corn separately and cut new avocado when ready. The crema does not freeze well, so whisk that up when you reassemble.
This stuffed sweet potato recipe is sure to become a staple in your rotation. Enjoy the mix of bright, hearty flavors any time you need a nourishing, easy dinner.
Common Recipe Questions
- → How do you get sweet potatoes fork-tender?
Bake whole sweet potatoes at 400°F (200°C) for 45-60 minutes until a fork easily pierces the center.
- → Can I make the dish vegan?
Yes, simply use dairy-free yogurt in the cilantro lime crema for a fully plant-based option.
- → What protein can I add?
Grilled chicken, shrimp, or tofu make excellent add-ins for extra protein and flavor.
- → Is it meal prep friendly?
Absolutely! Prepare and store components separately, then assemble when ready to eat for maximum freshness.
- → How can I add extra spice?
Add chili flakes, hot sauce, or finely chopped jalapeño to the filling for a spicy boost.