Can I bake the sweet potatoes instead of microwaving them?

Absolutely! Baking brings out more caramelization and depth of flavor. Simply rub them with a little oil, pierce with a fork, and bake at 400°F for 45-60 minutes until tender. The rest of the recipe remains the same, though your total time will increase.

How can I make this recipe more filling?

Add some cooked quinoa or brown rice to the bean mixture, or include some crumbled cheese for extra protein and staying power. Another option is to increase the amount of beans or add a second can with a different variety for more texture and protein.

Can I prepare components of this recipe in advance?

Yes! The bean mixture actually improves with a day in the refrigerator as the flavors meld. You can also cook the sweet potatoes ahead of time and refrigerate them for up to 3 days. When ready to serve, reheat the potatoes, warm the bean mixture, and assemble.

Are there any shortcuts to make this recipe even faster?

Use pre-made guacamole, salsa instead of fresh tomatoes, and frozen pre-chopped onions. Some stores also sell pre-cooked sweet potatoes in the refrigerated section that can be quickly warmed up, cutting your prep time down to literally 5 minutes.

Stuffed Sweet Potatoes Recipe

Name: Stuffed Sweet Potatoes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Southwestern
Ingredients: 2 microwaved sweet potatoes, cut in half; 1 can (15 ounces) of black or pinto beans, rinsed and drained; 1 can of corn, rinsed and drained; ¾ cup of diced tomato; ¼ cup of chopped green onion; 2 teaspoons of cumin; Salt and pepper, to taste; Guacamole; Minced cilantro

Description

These stuffed sweet potatoes are a delicious and healthy option for a quick and satisfying meal. Loaded with black beans, corn, fresh tomatoes, and flavorful seasonings, they’re a perfect blend of sweetness and savory goodness. Easy to prepare and versatile, this recipe is ideal as a main course, snack, or even a side dish. Customize with guacamole, cilantro, or your favorite toppings for a nutrient-packed, plant-based meal!

Ingredients

Units Scale

Sweet Potatoes and Filling

2 microwaved sweet potatoes, cut in half
1 can (15 ounces) of black or pinto beans, rinsed and drained
1 can of corn, rinsed and drained
3/4 cup of diced tomato
1/4 cup of chopped green onion
2 teaspoons of cumin
Salt and pepper, to taste

Optional Garnishes

Guacamole
Minced cilantro

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Instructions

Prepare the sweet potatoes
Using a spoon, carefully mash the insides of the microwaved sweet potatoes while leaving the skins intact. This will create a “bowl” for the filling while keeping the natural form of the potatoes.
Make the filling
In a large mixing bowl, combine the black or pinto beans, rinsed corn, diced tomato, chopped green onion, cumin, salt, and pepper. Mix thoroughly to ensure the flavors are well distributed.
Assemble the sweet potatoes
Generously fill each sweet potato half with the prepared bean mixture. Optionally, top with a dollop of guacamole, a sprinkle of minced cilantro, or your favorite garnish. Serve warm and enjoy!

Notes

Use even-sized sweet potatoes to ensure they cook evenly.
Before microwaving, prod the potatoes with a fork; this helps the heat penetrate faster and prevents steam explosions.
Finely dice the vegetables to ensure you get a flavorful mix in each bite.
Leftover black bean salsa can be repurposed for other dishes like tacos, burrito bowls, or tostadas.

Nutrition

Serving Size: 1 Serving
Calories: 240kcal
Sugar: 7g
Sodium: 260mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 7g
Cholesterol: 0mg