Stuffed Sweet Potatoes Recipe

Rating 5.0
| 1
Stuffed sweet potatoes are nutritious and satisfying. These are filled with savory black beans, shredded cheese and tangy pickled red onions for a flavor-packed bite.
Dinner
Mexican
23
ingredients
11
steps
140
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
For the Pickled Red Onions and Jalapeños
3/4 cup(s)
distilled white vinegar
1/2 cup(s)
water
1/3 cup(s)
granulated sugar
1 tsp
kosher salt
1 tsp
black peppercorns
1
large red onion, thinly sliced
1
jalapeño, sliced into 1/4-inch rings
1
garlic clove, smashed or minced
For the Stuffed Sweet Potatoes
4
medium sweet potatoes
1 tblsp
olive oil
1 cup(s)
diced onion
2
garlic cloves, minced
1 tsp
chili powder
1 tsp
smoked paprika
1/2 tsp
ground cumin
1/2 tsp
pepper
1/2 tsp
salt
1
15 oz. can of black beans, drained and rinsed
1 cup(s)
shredded green cabbage or lettuce
1
pickled red onions and jalapeños, see above
crema, for topping
shredded cheese, for topping
chopped fresh cilantro, for topping

Directions 11 steps | 140 Minutes

Step 1

Make the pickled red onions. In a small pot over medium heat, add the vinegar, water, sugar, salt and peppercorns. Whisk until the sugar dissolves and bring to a boil.

Step 2

Turn off the heat and add the onions, jalapeños and garlic to the pot. Press down to submerge all the vegetables in the liquid. Place a sheet of paper towel directly over the vegetables and lightly press down to saturate it in the vinegar mixture. This will keep the vegetables submerged.

Step 3

Allow to cool in the pot for about 30-45 minutes before transferring the onions to a jar and storing it in the refrigerator.

Step 4

Prepare the sweet potatoes. Preheat the oven to 400°F. Line a baking sheet with aluminum foil (shiny-side down) or with parchment paper. Scrub and clean the sweet potatoes. Prick the sweet potatoes with a fork 2-4 times.

Step 5

Place the sweet potatoes on the prepared baking sheet and bake until tender, about 1 hour.

Step 6

When the sweet potatoes are more than halfway through baking, prepare the black beans. In a skillet over medium heat, Add the olive oil and the diced onion. Cook until the onions are tender, about 5 minutes.

Step 7

Add the garlic, chili powder, smoked paprika, cumin, pepper and salt and cook for about 1 minute.

Step 8

Stir in the rinsed and drained black beans and cook until heated through, about 5 minutes. Set aside.

Step 9

Once the sweet potatoes are done baking, let cool for about 10 minutes before transferring them to a cutting board.

Step 10

Slice each sweet potato open and use a fork to fluff and separate the sweet potato from the skin.

Step 11

Evenly spread the black bean mixture between the potatoes, top with the shredded cabbage or lettuce and pickled red onions and jalapeños. Drizzle the crema and sprinkle on the shredded cheese. Garnish with cilantro and enjoy!


Notes:

  • Stuffed sweet potatoes are versatile and a perfect vehicle for any type of stuffing. Change up the protein and the vegetables with whatever you have in the refrigerator for an easy weeknight dish.

Nutrition Per Serving
View All
CALORIES
360
FAT
4.2 g
PROTEIN
10.2 g
CARBS
71.5 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Fred M.

Fred

29 Jul 2022

Such a delicious and great alternative!

Reply to this comment