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Mexican stuffed sweet potatoes.
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4.82 from 11 ratings

Stuffed Sweet Potatoes With Black Beans

These stuffed sweet potatoes are loaded with black beans, corn, and flavor! Topped with creamy cilantro sauce for a crowd-pleasing dinner.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Dishes, Side Dishes
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Salt, Vegetarian
Keyword: mexican sweet potatoes, stuffed sweet potatoes, sweet potato skins
Diet: Gluten-Free, Vegetarian
Occasion: Cinco de Mayo
Time: 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

Ingredients

Stuffed Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 Tbsp olive oil 15 mL
  • 1 cup diced red onion about 1 medium onion
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 15-oz can corn drained, 425 g
  • 1 15-oz can black beans drained, 425 g
  • ¼ cup sour cream
  • 2 to 4 adobo peppers in chipotle sauce minced
  • ½ tsp salt

Cilantro Sauce

  • 1 cup cilantro thick stems removed
  • ½ cup plain yogurt 100 g
  • ¼ cup red wine vinegar 60 mL
  • ¼ cup extra virgin olive oil 60 mL
  • 2 tsp Dijon mustard
  • 2 cloves garlic minced
  • ½ tsp each smoked paprika, cumin, black pepper

Instructions

  • Potatoes: Preheat oven to 425°F. Cut 4 medium sweet potatoes in half lengthwise, then place cut side down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Bake for 30 to 45 minutes, or until fork tender. Remove potatoes but leave oven on when finished.
    Scooping insides out of sweet potatoes to stuff them.
  • Filling: Heat 1 Tbsp olive oil in a large skillet over medium heat. Add 1 cup diced red onion, 1 red bell pepper, and 2 cloves garlic, cooking until onion is a bit soft and translucent, about 5 minutes. When finished, stir in 1 15-oz can corn and 1 15-oz can black beans.
    A frying pan sits on a red surface, featuring evenly divided sections of black beans, corn, and a mix of chopped red peppers and onions—perfect toppings for Mexican sweet potato skins.
  • Scoop: Once sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the flesh, leaving about ¼ inch on all sides to act as the bowl for your fillings. Transfer scooped out sweet potato flesh to a medium bowl, and combine it with the ¼ cup sour cream, 2 to 4 adobo peppers in chipotle sauce, and ½ tsp salt.
    A glass bowl showcasing a vibrant medley of flavors: zesty sour cream, bold red sauce, and creamy mashed sweet potatoes sits against a rich red background, reminiscent of the delightful taste found in Mexican sweet potato skins.
  • Assemble: Fold together the veggie mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling*).
    A glass bowl brimming with a vibrant mix of black beans, corn, diced vegetables, and a dollop of hummus sits on a red background, reminiscent of flavors from Mexican sweet potato skins.
  • Sauce: Blend all Cilantro Sauce ingredients until smooth (if you have a handheld immersion blender or small blender use it here–sometimes the small ingredient amounts make this recipe tricky for larger blenders).
    Green sauce in a blender.
  • Bake: Place stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped cilantro sauce!
    Mexican sweet potato skins are baked to perfection, topped with corn, beans, cheese, and herbs on a vibrant red surface. Theyre served with avocado slices, lime wedges, and a refreshing glass of ice water.

Video

Notes

*Leftover mixture is great for for making fritters! Stir 1 egg and about ¼ cup of flour (or enough to make dough shapable) to the leftover mixture. Shape into patties and cook in an oiled pan until both sides are golden brown.

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 82.3g | Protein: 12g | Fat: 22.3g | Saturated Fat: 2.6g | Cholesterol: 6mg | Sodium: 561mg | Fiber: 15.1g | Sugar: 6.4g | Calcium: 63mg | Iron: 3mg
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