Stuffed Sweet Potatoes with Black Beans and Lime Crema
Tender, caramelized baked sweet potato flesh gives a soft, slightly sweet base that contrasts with bright, spiced black beans and creamy avocado. The dish combines silky texture, a pop of fresh tomato-cilantro salsa, and a cool lime-yogurt crema for layered flavors and pleasing contrasts.
Swap or adjust ingredients easily: use canned pinto or kidney beans if you prefer, swap Greek yogurt for sour cream or a dairy-free yogurt for a vegan option, and add a pinch of chili flakes or a drizzle of hot sauce for heat. For a heartier meal, top with shredded rotisserie chicken or crispy tofu cubes.
Serve these stuffed potatoes for casual weeknight dinners, meatless Monday meals, or as a colorful dish for potlucks and weekend lunches. They reheat well—store components separately for best texture and assemble just before serving.
How to Make It
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1
Preheat the oven to 200°C (400°F). Prick the sweet potatoes all over with a fork, rub with 1 tablespoon olive oil and a pinch of salt, then place on a baking sheet and roast until tender when pierced, about 45–55 minutes depending on size.
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2
While the potatoes roast, prepare the bean filling: heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the red onion and sauté until softened, about 4 minutes.
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3
Add the garlic, ground cumin, smoked paprika, chipotle or chili powder (if using), salt and pepper; cook, stirring, until fragrant, about 30 seconds.
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4
Stir in the drained black beans and 2–3 tablespoons water. Simmer gently for 5–7 minutes until warmed through and slightly saucy. Taste and adjust seasoning.
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5
Make the tomato-cilantro salsa: halve or quarter the cherry tomatoes and toss with chopped cilantro, the juice of half a lime, a pinch of salt and a drizzle of olive oil. Slice the avocado and toss lightly with a little lime juice to prevent browning.
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6
Whisk together the lime crema: combine Greek yogurt with the juice of the remaining half lime and a pinch of salt until smooth. Adjust lime to taste.
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7
When sweet potatoes are done, slice each lengthwise and press ends to open. Fluff the flesh slightly with a fork to create space for fillings.
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8
Fill each potato with a generous scoop of the spiced black beans, spoon over tomato-cilantro salsa, add sliced avocado, and sprinkle with crumbled feta.
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9
Finish each potato with a drizzle of lime crema and an extra sprinkle of cilantro. Serve warm.
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10
Store leftovers with toppings separated: keep roasted potatoes and bean filling refrigerated for up to 4 days; assemble fresh before serving for best texture.