Stuffed sweet potatoes topped with creamy avocado, hearty black beans, and zesty cilantro lime crema are a true delight. They’re simple to make, filling, and packed with flavors that everyone in the family can enjoy. Whether you’re looking for a quick weeknight meal or a cozy weekend dish, this recipe hits the spot!
Why You Will Love This Stuffed Sweet Potato
This dish is a winner for many reasons. It’s incredibly easy to whip up, which makes it great for busy weekdays. Fresh ingredients come together quickly and create a meal that’s both nutritious and satisfying. Plus, it’s vegetarian, making it friendly for a variety of diets. Perfect for little ones and grown-ups alike, it’s a happy way to enjoy sweet potatoes!
How to Make Stuffed Sweet Potato
Making stuffed sweet potatoes is straightforward. Start with baking the sweet potatoes until they are tender. While they bake, you can prepare the creamy dressing and mix up the filling. It’s all about simple steps and fresh ingredients coming together over heat. Soon enough, your kitchen will smell wonderful, and dinner will be ready to serve!
What You Need
- Sweet potatoes
- Avocados
- Black beans (canned or cooked)
- Cilantro
- Lime
- Sour cream or Greek yogurt
- Olive oil
- Salt
- Pepper
- Optional: diced tomatoes, corn, red onion
Step-by-Step
- Preheat the oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake on a baking sheet for about 45-60 minutes, or until tender.
- While the sweet potatoes are baking, prepare the cilantro lime crema by blending avocado, lime juice, sour cream (or Greek yogurt), cilantro, salt, and pepper until smooth.
- In a bowl, combine black beans, diced tomatoes, corn, and red onion with a drizzle of olive oil, salt, and pepper.
- Once the sweet potatoes are done, let them cool slightly, then cut them open and fluff the insides with a fork.
- Top with the black bean mixture and drizzle with the cilantro lime crema.
- Serve immediately and enjoy!
How to Serve Stuffed Sweet Potato
Stuffed sweet potatoes are versatile. Serve them with a side salad for extra crunch or as a main dish. You can also add toppings like cheese or extra cilantro based on your family’s preferences. They’re great for casual dinners or as part of a get-together with friends!
How to Store Stuffed Sweet Potato
To keep leftovers, place them in an airtight container in the fridge for up to 3 days. If you want to save them longer, you can freeze the filling separately from the sweet potatoes for up to 2 months. When you’re ready to enjoy, heat in the microwave or oven until warmed through.
Recipe Tips
- Bake sweet potatoes until very tender for the best texture.
- Experiment with different beans like pinto or chickpeas for variety.
- You can use fresh lime zest for an extra zesty kick.
- Always cool sweet potatoes a bit before cutting to prevent burns.
- If you have leftovers, they can be easily repurposed for lunch the next day.
Variations & Swaps
- For a spicier kick, add diced jalapeños into the black bean mixture.
- Swap Greek yogurt for a dairy-free yogurt if you’re looking for vegan options.
- Try topping with shredded chicken or ground turkey for added protein.
- Substitute quinoa or rice if you prefer a different grain with your sweet potatoes.
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the sweet potatoes and the filling in advance. Just bake the potatoes, mix your beans and toppings, and store them separately in the fridge. When you’re ready to eat, just reheat and enjoy!
Can I freeze them?
Definitely! You can freeze the baked sweet potatoes without toppings or the filling separately. Just make sure to wrap them well. When you’re ready to eat, thaw in the fridge overnight before reheating.
How do I reheat stuffed sweet potatoes?
To reheat, you can use the microwave for a quick option. If you prefer the oven, place them on a baking sheet and bake at 350°F (175°C) until warm.
Can I substitute any ingredients?
Absolutely! If you don’t have black beans, feel free to use lentils or any other beans you like. You can also swap the sour cream for cottage cheese if you prefer.
What’s the best way to avoid mushy sweet potatoes?
Make sure to pierce the sweet potatoes before baking. This helps avoid steam buildup and keeps the texture just right. Don’t skip the cooling step before slicing, as it helps maintain their shape.
Stuffed Sweet Potatoes
Ingredients
For the stuffed sweet potatoes
- 4 pieces Sweet potatoes Choose medium-sized sweet potatoes for even baking.
- 2 pieces Avocados Ripe avocados work best for the creamy dressing.
- 1 can Black beans Canned or cooked black beans can be used.
- 1/4 cup Cilantro Fresh cilantro adds flavor.
- 1 piece Lime Juiced for the crema.
- 1/2 cup Sour cream or Greek yogurt Use Greek yogurt for a healthier option.
- 1 tablespoon Olive oil For mixing with the filling.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- Optional Diced tomatoes, corn, red onion Optional additions for added flavor and texture.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake on a baking sheet for about 45-60 minutes, or until tender.
Crema and Filling
- While the sweet potatoes are baking, prepare the cilantro lime crema by blending avocado, lime juice, sour cream (or Greek yogurt), cilantro, salt, and pepper until smooth.
- In a bowl, combine black beans, diced tomatoes, corn, and red onion with a drizzle of olive oil, salt, and pepper.
Assembly
- Once the sweet potatoes are done, let them cool slightly, then cut them open and fluff the insides with a fork.
- Top with the black bean mixture and drizzle with the cilantro lime crema.
- Serve immediately and enjoy!
