Description
Stuffed sweet potatoes are a warm embrace on a plate, perfect for cozy evenings, family gatherings, or any moment when you crave something wholesome and satisfying.
Ingredients
Scale
- 4 sweet potatoes
- 1 cup black beans (canned or cooked)
- 1 cup corn (canned or frozen)
- 1 red bell pepper (diced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado (sliced)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes in each sweet potato with a fork and place them on a baking sheet.
- Roast in the preheated oven for about 45-50 minutes, or until tender when pierced with a fork.
- While the potatoes are baking, combine black beans, corn, diced bell pepper, cumin, chili powder, salt, and pepper in a bowl.
- Once cooked, slice the sweet potatoes in half lengthwise and scoop out a little flesh to make room for the filling.
- Generously load the sweet potato halves with the bean mixture.
- Add slices of avocado on each half and garnish with fresh cilantro before serving.
Notes
These sweet potatoes are best consumed fresh; if left at room temperature, they should be eaten within 1-2 days. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg