Go Back
Sweet potatoes are not just a staple in many households; they are a canvas for a world of flavors, especially when inspired by the vibrant tastes of the Southwest. The Southwest Stuffed Sweet Potatoes recipe offers a delightful blend of health benefits, rich textures, and bold flavors. This dish is not just visually appealing with its array of colors, but it is also a powerhouse of nutrition, making it a perfect choice for anyone looking to maintain a balanced diet. The combination of sweet potatoes with zesty Southwestern ingredients results in a meal that is satisfying, wholesome, and versatile enough to cater to various dietary preferences, including vegetarian and gluten-free diets.

Stuffed Sweet Potatoes with Black Beans and Corn

Discover the delightful world of Southwest Stuffed Sweet Potatoes with this nutritious and flavorful recipe. Packed with vibrant ingredients like black beans, corn, and bell peppers, this dish is a healthy choice perfect for any dietary preference. Easy to customize and visually appealing, stuffed sweet potatoes combine satisfying flavors with essential nutrients. Elevate your meals with creative toppings like avocado and lime, making dinner a fun and wholesome experience!
Print Recipe Pin Recipe

Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper, to taste

2 tbsp olive oil

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake Sweet Potatoes: Clean the sweet potatoes and prick them with a fork a few times. Place them on a baking sheet and bake in the oven for 45-60 minutes, or until they are tender when pierced with a fork.

      Sauté the Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper, and sauté until they become soft, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

        Add Beans and Corn: Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until heated through and seasonings are well combined.

          Mash Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes. Carefully slice the sweet potatoes lengthwise and gently scoop out some of the flesh, leaving a bit of the sweet potato in the skin to hold its shape.

            Combine Filling: Add the scooped-out sweet potato flesh to the bean and corn mixture and mix gently to combine.

              Stuff Sweet Potatoes: Spoon the filling back into the sweet potato skins, packing them generously.

                Final Bake: Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes, until heated through and the tops begin to brown slightly.

                  Serve: Remove from the oven and top each stuffed sweet potato with diced avocado, fresh cilantro, and lime wedges for squeezing over the top.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings