Description
A comforting meal that’s nutritious and customizable!
Ingredients
Scale
- 4 medium sweet potatoes (about 8–10 oz each), scrubbed and pierced
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- ½ cup Greek yogurt
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced or cubed
Instructions
- Begin the culinary adventure by preheating your oven to 400°F (200°C). Lining a baking sheet with parchment paper not only makes the cleanup easier but also adds a touch of professionalism to your cooking setup.
- In a medium skillet over medium heat, warm the olive oil. Once hot, add the finely chopped red onion and minced garlic. Sauté them together until they become fragrant and translucent. Next, incorporate the black beans, corn kernels, ground cumin, salt, and fresh lime juice into the skillet. Stir everything until it’s well combined and heated through.
- While the filling is cooking, take the scrubbed sweet potatoes and rub them with olive oil to help them roast beautifully in the oven. Place them neatly on the prepared baking sheet and slide them into the preheated oven. Bake for 45 to 60 minutes, or until they’re thoroughly tender when pierced with a fork.
- Once the sweet potatoes are baked to perfection, carefully remove them from the oven and let them cool for a couple of minutes. Slice each potato lengthwise down the center, being cautious not to cut all the way through. With a fork, gently mash the insides; this creates a cozy little pocket for your filling.
- Spoon the warm mixture of black beans and corn into each potato, generously packing it in and letting it overfill slightly for an enticing look.
- Add a beautiful dollop of creamy Greek yogurt atop each stuffed potato. Follow this by layering on slices or cubes of avocado and sprinkle a handful of fresh chopped cilantro for that pop of color and flavor.
Notes
Serve the stuffed sweet potatoes warm alongside lime wedges for an added zesty kick!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 12 g