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Healthy Stuffed Sweet Potatoes Recipe (Easy & Nutritious)

Healthy Stuffed Sweet Potatoes Recipe

Baked sweet potatoes are filled with seasoned black beans, corn, salsa, and fresh toppings for an easy, fiber-rich vegetarian meal. This colorful recipe serves four and is ideal for a weeknight dinner or make-ahead lunch.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Baked Sweet Potatoes
  • 4 Medium sweet potatoes, about 8 ounces each
  • 1 tablespoon Olive oil, divided
Bean and Corn Filling
  • 1/2 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, fresh, frozen, or canned and drained
  • 1 cup Chunky salsa
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Kosher salt, or to taste
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Fresh lime juice
Toppings
  • 1 Avocado, diced
  • 1/2 cup Plain Greek yogurt or sour cream
  • 1/4 cup Fresh cilantro, chopped
  • 1/2 cup Shredded cheddar or Monterey Jack cheese, optional
  • As needed Lime wedges

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Scrub and dry the sweet potatoes, prick each several times with a fork, and rub them lightly with about 1 teaspoon of the olive oil.
  2. Place the potatoes on a baking sheet and bake for 45-60 minutes, until a knife slides easily into the centers. Very large potatoes may need additional baking time.
  3. While the potatoes bake, warm the remaining olive oil in a skillet over medium heat. Cook the chopped onion for 4-5 minutes, until softened.
  4. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the black beans, corn, salsa, cumin, chili powder, salt, and pepper.
  5. Cook the filling for 5-7 minutes, stirring occasionally, until hot and moist but not watery. Remove it from the heat and stir in the fresh lime juice.
  6. Split each baked sweet potato lengthwise and gently loosen the flesh with a fork. Be careful because the steam inside will be hot.
  7. Spoon the bean-and-corn mixture into the potatoes. Finish with diced avocado, Greek yogurt or sour cream, cilantro, optional cheese, extra salsa, and lime wedges.

Notes

For better roasted skin texture, bake the potatoes directly on the oven rack with a sheet pan underneath to catch drips; do not wrap them in foil. For meal prep, refrigerate baked potatoes and filling separately for up to 3-4 days and reheat before assembling. Omit dairy toppings or use dairy-free yogurt for a vegan version.