Fiber-Rich Vegetarian Sweet Potato
Tender baked sweet potatoes are filled with a smoky black bean mixture, topped with creamy avocado and chipotle yogurt, and finished with fresh cilantro and lime. A balanced, protein-rich, and fiber-packed meal ready in just over an hour.
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.
