Get ready to transform your dinner routine with a mouthwatering dish that's not just a meal, but a culinary adventure! These Stuffed White Sweet Potatoes are about to become your new obsession - combining the creamy, rich texture of perfectly baked sweet potatoes with a zesty black bean and corn filling that will make your taste buds dance with joy. Whether you're a health-conscious foodie or just looking for a delicious and easy weeknight dinner, this recipe is your ticket to a flavor-packed experience that's both nutritious and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 white sweet potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Wash the white sweet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place the potatoes on a baking sheet lined with parchment paper.
- Bake the sweet potatoes for 35-45 minutes, or until they are soft when pierced with a fork and the skin is slightly crispy. Cooking time may vary depending on the size of the potatoes.
- While the potatoes are baking, prepare the filling. In a medium skillet, combine black beans, corn, cumin, chili powder, salt, and pepper. Heat over medium heat for 5-7 minutes, stirring occasionally.
- Once the sweet potatoes are done, remove them from the oven and let them cool for 2-3 minutes until they are safe to handle.
- Carefully slice each sweet potato lengthwise, creating a pocket for the filling. Gently press the sides to create more space for stuffing.
- Spoon the black bean and corn mixture evenly into each sweet potato.
- Top each stuffed potato with diced avocado and freshly chopped cilantro.
- Serve immediately while the potatoes are still warm, and enjoy your nutritious and flavorful meal.
Tips
- Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and even cooking.
- Don't skip piercing the potatoes - this prevents them from potentially exploding in the oven and ensures even baking.
- For extra crispy potato skins, lightly brush with olive oil before baking.
- Make sure to drain black beans and corn thoroughly to prevent excess moisture in your filling.
- For a protein boost, consider adding shredded chicken or crumbled tofu to the bean mixture.
- If you're short on time, you can microwave the sweet potatoes for 8-10 minutes instead of baking, though oven-baking provides the best flavor and texture.
- Customize the spice level by adjusting the amount of chili powder or adding a dash of hot sauce.
- For a dairy-free protein addition, try sprinkling some nutritional yeast on top for a cheesy-like flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
