Description

These stuffed sweet potatoes are the perfect balance of savory and sweet, packed with a flavorful filling of black beans, corn, and avocado, all topped with a tangy lime dressing. A wholesome, delicious, and satisfying dish that’s perfect for lunch or dinner.

Ingredients

4 medium sweet potatoes

1 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh, frozen, or canned)

1 avocado, diced

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

2 tablespoons lime juice

Fresh cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly. Pierce each potato a few times with a fork and place them on a baking sheet.
Bake the sweet potatoes in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the black beans and corn, and cook for about 5 minutes, stirring occasionally.
Season the beans and corn mixture with cumin, chili powder, salt, and pepper.
Once the sweet potatoes are done, carefully slice them open lengthwise, and gently fluff the inside with a fork.
Spoon the black bean and corn mixture into each sweet potato.
Top with diced avocado and drizzle with lime juice.
Garnish with fresh cilantro before serving.

Notes

Use fresh lime for the best flavor in the dressing.
Customize toppings such as shredded cheese, hot sauce, or sour cream for variation.
Leftovers can be stored in airtight containers for up to 2 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Lunch, Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 stuffed sweet potato
Calories: 275 kcal
Sugar: 7 g
Sodium: 220 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 0 mg