Stuffed Sweet Potato
A baked sweet potato split open and loaded with black beans, corn, and a creamy drizzle makes a wholesome, satisfying meal in one. It is naturally vegetarian, endlessly customizable, and great for a quick lunch or dinner. The sweet and savory combination is hard to beat.
- ⏱ 60 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 sweet potatoes
- 1 can black beans
- 1 cup corn
- to top avocado or yogurt
- to finish lime and cilantro
Instructions
- Heat the oven to 200C (400F).
- Prick the sweet potatoes all over, rub with oil and salt, and place on a tray.
- Bake for 45 to 55 minutes until a knife slides in with no resistance.
- Warm the black beans and corn with a little cumin and salt.
- Split each sweet potato open and fluff the inside with a fork.
- Load with the beans and corn.
- Top with avocado or a yogurt drizzle, lime, and cilantro, and serve.
💡 Chef's tip
Bake until a knife slides in with zero resistance, as undercooked sweet potato stays starchy and firm in the center.
Pricking the sweet potatoes and rubbing them with a little oil and salt before baking gives a tender fluffy inside and a lightly crisp, seasoned skin.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 10 g
- Carbs: 62 g
- Fat: 6 g
