Stuffed Sweet Potatoes with Chipotle Black Beans, Avocado & Cilantro Crema
Vibrant, cozy, and incredibly satisfying, these Stuffed Sweet Potatoes feature tender sweet potatoes brimming with smoky chipotle black beans, creamy avocado, and a zesty cilantro crema, perfect for a quick and easy weeknight dinner.
Equipment
- Oven
- Small Pan or Skillet
- Small bowl
- Fork
- Sharp knife
- Spoon
Ingredients
- 2 medium sweet potatoes about 450 g each
- 1 tbsp olive oil
- 1 cup cooked black beans canned and rinsed, or cooked from scratch
- 1 tsp chipotle chili powder
- 0.5 tsp cumin
- salt and black pepper to taste
- 1 ripe avocado sliced, about 150 g
- 0.25 cup fresh cilantro chopped, about 6 g
- 0.25 cup Greek yogurt about 60 g
- 0.5 lime juice about 15 ml
Instructions
- Step 1: Get Those Sweet Potatoes Roasting: Preheat your oven to 400°F (200°C). Scrub sweet potatoes and prick them all over with a fork. Place them directly onto the oven rack and roast for 40–45 minutes, or until perfectly tender.
- Step 2: Whip Up Those Smoky Beans: While sweet potatoes roast, heat olive oil in a small pan over medium heat. Add cooked black beans, chipotle chili powder, cumin, salt, and pepper. Stir and cook for 3–4 minutes, until warmed through and aromatic.
- Step 3: Mix the Zesty Crema: In a separate small bowl, combine Greek yogurt, fresh lime juice, and chopped cilantro. Stir until well combined and creamy.
- Step 4: Prep Your Sweet Potatoes for Stuffing: Carefully remove tender sweet potatoes from the oven and let cool for a minute or two. Cut each sweet potato lengthwise down the middle, being careful not to cut all the way through. Gently fluff and mash the insides with a fork.
- Step 5: Build Your Delicious Masterpiece: Spoon a generous amount of spiced black beans into the center of each sweet potato half. Arrange sliced avocado on top of the beans.
- Step 6: Drizzle and Serve: Drizzle the cilantro crema over the avocado and black beans. Serve your stuffed sweet potatoes immediately.
Notes
You can make this recipe vegan by substituting Greek yogurt with a plain, unsweetened dairy-free yogurt for the crema. For different beans, swap black beans for pinto, kidney, or lentils. Add extra protein with cooked shredded chicken, ground turkey, or baked tofu cubes. Adjust spice level with cayenne pepper or smoked paprika. Store components separately in airtight containers in the fridge for 2-4 days. Sliced avocado is best added fresh. To reheat, warm sweet potatoes and beans, then assemble with fresh avocado and crema.