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Southwest Stuffed Sweet Potatoes with Black Bean Salsa

Roasted sweet potatoes filled with zesty black bean salsa and fresh toppings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 320

Ingredients
  

Sweet Potatoes
  • 4 sweet potatoes medium
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
Black Bean Salsa
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 tomato diced
  • 0.25 cup red onion chopped
  • 0.25 cup cilantro chopped
  • 1 lime juiced
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
Optional Toppings
  • 1 avocado sliced
  • 0.25 cup sour cream or yogurt
  • 0.25 cup shredded cheese

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and dry sweet potatoes, then pierce several times with a fork.
  3. Rub potatoes with olive oil and sprinkle with salt, paprika, and pepper.
  4. Bake 40–50 minutes until tender.
  5. In a bowl combine beans, corn, tomato, onion, and cilantro.
  6. Add lime juice, cumin, chili powder, and salt. Mix well.
  7. Slice baked potatoes lengthwise and fluff interior with a fork.
  8. Fill each potato with black bean salsa.
  9. Add toppings and serve warm.

Notes

Add hot sauce or jalapeños for spice. Store components separately for best freshness.