These Vegetarian Stuffed Sweet Potatoes are a delicious, nutrient-packed meal that combines tender, naturally sweet potatoes with fiber-rich black beans, creamy avocado, and zesty chipotle yogurt.
High in plant-based protein, heart-healthy fats, and essential vitamins, this recipe is perfect for quick weeknight dinners, satisfying meal prep, or a wholesome, comforting lunch that’s both flavorful and nourishing.
Fiber-Rich Vegetarian Sweet Potato
Equipment
- 1 rimmed baking sheet
- Aluminum foil
- Fork (for pricking sweet potatoes)
- Large skillet
- Small bowl
- Knife and cutting board
- Spatula or spoon
Ingredients
- 4 large sweet potatoes about 2 pounds, scrubbed and dried
- 2 tablespoons olive oil
- 1 small yellow or white onion finely chopped
- 1/2 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1/4 cup water
- 1 canned chipotle in adobo finely chopped
- 1 tablespoon + 2 teaspoons adobo sauce from the can divided
- 1 medium lime halved
- 1/2 cup plain whole-milk Greek yogurt
- 1 medium avocado diced
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat and Prepare Oven: Start by positioning your oven rack in the middle of the oven. Preheat the oven to 425°F (220°C) to ensure it reaches a perfect baking temperature by the time the sweet potatoes are ready. Line a rimmed baking sheet with aluminum foil for easy cleanup and to prevent sticking. Scrub the sweet potatoes thoroughly under running water and pat them dry with a clean towel.
- Pierce Sweet Potatoes: Using a fork, prick each sweet potato in four or five places. This allows steam to escape during baking, preventing the potatoes from bursting in the oven. Make sure the piercings go all the way through the skin but don’t overdo it, or the flesh might dry out slightly.
- Bake Sweet Potatoes: Place the prepared sweet potatoes on the lined baking sheet, spacing them evenly. Bake in the preheated oven for about 60 to 70 minutes, or until the potatoes are tender and can be easily pierced with a knife. The skin should become slightly crisp, and the inside should feel soft and fluffy.
- Heat Olive Oil: While the sweet potatoes are baking, start the filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers slightly, indicating it is hot and ready for cooking.
- Sauté Onion: Add the finely chopped onion to the skillet. Stir occasionally for 3 to 5 minutes until the onion becomes soft, translucent, and fragrant. Sprinkle in 1/2 teaspoon kosher salt to help the onions release their natural sweetness and deepen the flavor.
- Prepare Black Bean Mixture: Stir in the drained and rinsed black beans, followed by 1/4 cup of water, the finely chopped chipotle in adobo, and 1 tablespoon of the adobo sauce from the can. Mix well to combine all ingredients.
- Simmer Filling: Cover the skillet with a lid and reduce the heat slightly to maintain a gentle simmer. Allow the beans to cook for about 5 minutes, stirring occasionally. If the mixture has excess water at the end, remove the lid and simmer uncovered until the liquid evaporates, leaving a creamy, slightly thickened filling.
- Add Lime Flavor: Remove the skillet from heat and squeeze in the juice from half of a lime. Stir thoroughly to evenly distribute the citrus, which will brighten the smoky, rich flavor of the black bean mixture. Taste and adjust seasoning if needed.
- Prepare Chipotle Yogurt: In a small bowl, combine 1/2 cup plain Greek yogurt with the remaining 2 teaspoons of adobo sauce. Stir until smooth and creamy. This will create a tangy, smoky topping that complements the sweetness of the potatoes and the heat from the black beans.
- Slice and Create Sweet Potato Pouches: Once the sweet potatoes are cool enough to handle, place them on a cutting board. Carefully cut each sweet potato lengthwise, keeping the bottom intact. Gently push the ends of each potato toward the center to create a pouch for the filling. Be gentle to avoid breaking the potato halves.
- Fill Sweet Potatoes: Spoon the warm black bean mixture generously into each sweet potato pouch. Ensure the filling is evenly distributed so every bite has a perfect balance of sweet potato and smoky beans.
- Add Toppings: Top each stuffed sweet potato with diced avocado for creaminess, a drizzle of chipotle yogurt, and a sprinkle of fresh cilantro. These layers add texture, flavor, and a fresh finish to the dish.
- Final Touch with Lime: Squeeze the remaining half of the lime over the stuffed potatoes just before serving. This final burst of citrus brightens the dish and adds a refreshing, zesty flavor that complements the smoky, creamy filling.
- Serve and Enjoy: Serve immediately while warm. These Vegetarian Stuffed Sweet Potatoes make a perfect weeknight dinner, a hearty lunch, or an easy meal-prep option for the week. Each serving is balanced, flavorful, and satisfying, offering a complete combination of protein, fiber, and healthy fats.
Notes
- Sweet Potato Selection: Choose sweet potatoes that are uniform in size so they bake evenly. Smaller potatoes will cook faster, while larger ones may require extra time in the oven.
- Even Baking: Make sure to pierce each sweet potato with a fork; this prevents bursting while baking and ensures soft, tender flesh.
- Bean Texture: For a creamier black bean filling, mash a few beans lightly with the back of a spoon while cooking.
- Spice Level: Adjust the chipotle in adobo according to your taste. Using more sauce increases heat, while less keeps it mild but flavorful.
- Meal Prep Friendly: The sweet potatoes can be baked ahead of time, and the black bean filling can be prepared in advance, making assembly quick and easy on busy days.
Chef’s Secrets: Elevating Flavors Easily
To make your stuffed sweet potatoes truly exceptional, start with high-quality, ripe ingredients.
Using fresh lime juice brightens the smoky flavors of chipotle and balances the richness of avocado and yogurt.
Sautéing the onions until soft and slightly caramelized enhances sweetness and depth.
For added texture and a hint of crunch, consider lightly toasting the black beans in the skillet before adding water.
Finally, layering flavors—sweet, smoky, creamy, and tangy—ensures every bite is a deliciously balanced experience.
Serving Suggestions: Pairings And Ideas
These stuffed sweet potatoes are versatile and pair beautifully with a variety of sides.
Serve them alongside a crisp green salad or roasted seasonal vegetables for a light, balanced meal.
For a heartier option, consider topping with shredded cheese or a sprinkle of roasted pumpkin seeds for added texture.
They’re perfect for lunchboxes, casual weeknight dinners, or even as a centerpiece for a vegetarian dinner party.
A light drizzle of extra yogurt or hot sauce can also enhance the presentation and flavor.
Storage Tips: Keep Flavors Fresh
Leftover stuffed sweet potatoes should be stored in an airtight container in the refrigerator and are best consumed within 4–5 days.
Keep the avocado separate if possible and add it fresh before serving to prevent browning.
Reheat the potatoes gently in the oven at 350°F (175°C) or in the microwave until warmed through.
The black bean filling can be stored on its own and quickly reheated for a fast, nutritious meal.
For longer storage, freeze baked sweet potatoes without toppings, then thaw and reheat when ready.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply substitute the Greek yogurt with a plant-based yogurt alternative and ensure your adobo sauce doesn’t contain any animal products.
The result will still be creamy, smoky, and flavorful.
2. How can I reduce the spiciness?
If you prefer a milder flavor, reduce the amount of chipotle in adobo or omit it entirely.
You can also dilute the spice by adding extra black beans or a touch more Greek yogurt.
3. Can I use canned sweet potatoes instead?
While fresh sweet potatoes yield the best texture and flavor, you can use canned sweet potatoes in a pinch.
Heat and drain them before slicing and stuffing, but note that the texture may be softer and less fluffy.
4. Is this recipe freezer-friendly?
Yes, the baked sweet potatoes (without toppings) and the black bean filling can both be frozen separately.
Store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
5. Can I make this recipe ahead of time?
Absolutely! Bake the sweet potatoes and prepare the black bean filling up to a day ahead.
Store both separately in the refrigerator. Assemble just before serving, and top with avocado and chipotle yogurt for fresh, vibrant flavors.
