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A close-up shot of a perfectly roasted stuffed sweet potato, showing the fluffy texture of the inside and the savory black bean filling.

Stuffed Sweet Potatoes (Easy, Healthy & Customizable!)

Discover the ultimate Stuffed Sweet Potatoes recipe! Perfectly baked sweet potatoes loaded with a savory black bean and corn filling. This easy, healthy, and customizable meal is perfect for a delicious weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes Choose ones that are similar in size for even cooking.
  • 1 tbsp olive oil
  • 1/2 tsp salt Or to taste
  • 1/4 tsp black pepper Or to taste
For the Black Bean & Corn Filling
  • 1 can (15 oz) black beans Rinsed and drained
  • 1 cup corn Frozen or canned
  • 1/2 red onion Finely diced
  • 1/4 cup fresh cilantro Chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp lime juice Freshly squeezed

Equipment

  • 1 Baking sheet
  • 1 Mixing Bowl

Instructions
 

  1. Preheat oven to 400°F (200°C). Wash, dry, and pierce the sweet potatoes multiple times with a fork.
  2. Rub the sweet potatoes with olive oil and season generously with salt and pepper. Place on a baking sheet.
  3. Bake for 45-60 minutes, or until the flesh is soft and fork-tender.
  4. While the potatoes are baking, prepare the filling. In a medium bowl, combine the black beans, corn, red onion, cilantro, chili powder, cumin, smoked paprika, and lime juice. Mix well.
  5. Once the potatoes are cooked and slightly cooled, slice them open lengthwise. Fluff the inside with a fork.
  6. Spoon the filling generously into each sweet potato. Serve warm with your favorite toppings.

Notes

Topping Ideas: Serve with Greek yogurt, sour cream, sliced avocado, crumbled feta cheese, or a drizzle of chipotle aioli.
Storage: Store baked potatoes and filling separately in airtight containers in the fridge for up to 4 days.
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