Black Bean Stuffed Sweet Potatoes

A one-dish dinner that while not short on time, is largely hands off. While the sweet potatoes to roast in the oven, which can take a good 90 minutes, you put together the filling (about 15 minutes of active time). Then all you do is wait for the magic that is oven roasted sweet potatoes. Creamy and caramelized, they are the perfect vessel for cumin and lime spiked black beans. Top with cheese, if you like, or go vegan with a smattering of avocado and pumpkin seeds. Just don’t forget the hot sauce.

Black Bean Stuffed Sweet Potatoes

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
A one-dish dinner that while not short on time, is largely hands off. While the sweet potatoes to roast in the oven, which can take a good 90 minutes, you put together the filling (about 15 minutes of active time). Then all you do is wait for the magic that is oven roasted sweet potatoes. Creamy and caramelized, they are the perfect vessel for cumin and lime spiked black beans. Top with cheese, if you like, or go vegan with a smattering of avocado and pumpkin seeds. Just don't forget the hot sauce.
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Servings 4

Ingredients
 

  • 2 medium to large sweet potatoes
  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • 4 garlic cloves, sliced
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon kosher salt
  • zest of 1 lime
  • 1 tablespoon tomato paste
  • 1 cup chicken or vegetable stock
  • 1 can black beans, drained

Optional For Serving

  • Guacamole or cubed avocado
  • Shredded cheese
  • Toasted pumpkin seeds
  • Pickled jalapeno
  • Chopped cilantro
  • Hot sauce

Instructions
 

  • Preheat your oven to 350 F. Wash the sweet potatoes and scrub them if necessary, since you’ll be eating the skin. Poke a few holes in the potato with a sharp knife to allow the steam to escape while baking, and place on a baking sheet. Bake until soft and fully cooked, about an hour to an hour and a half depending on the size of the sweet potato.
  • While the potatoes are roasting, make your bean filling. Start by warming the oil in a medium saucepan. Saute the onion with a pinch of salt until softened, about 8-10 minutes. Add in the garlic, pepper, cumin, oregano, cinnamon, salt, allspice, and lime zest and cook for 1 minute, stirring. Add in the tomato paste and cook, stirring, for another minute, then pour in the chicken stock. Add the beans and bring to a low simmer. Taste for seasoning and add more salt if needed, and keep warm until the sweet potatoes are finished.
  • To serve, Split the sweet potatoes in half lengthwise, and push the flesh around with the back side of a spoon to make room for the beans. Place each in a shallow bowl and top with a scoop of black beans. Garnish as desired.
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