Stuffed Sweet Potatoes
Stuffed sweet potatoes topped with creamy avocado, hearty black beans, and zesty cilantro lime crema. A satisfying, nutritious vegetarian meal that's perfect for any occasion.
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!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the filling separately from the sweet potatoes for up to 2 months.