Stuffed Sweet Potatoes with Black Beans & Lime Crema Recipe

Prep Time 10 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Stuffed Sweet Potatoes with Black Beans & Lime Crema are a vibrant, satisfying, and nutritious meal perfect for any day of the week. Packed with plant-based protein, fiber, and zesty flavor, this dish is ideal for anyone looking for a wholesome, budget-friendly, and easy-to-make recipe.

Ingredients
    For the Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
    • For the Black Bean Filling
  • 1 tbsp olive oil
  • 1 medium red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 pinch chili flakes (optional)
  • 1 can (400g)
  • 0.25 cup water
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp ground black pepper
  • 1 tbsp lime juice
  • 2 tbsp chopped fresh cilantro
    • For the Lime Crema
  • 0.5 cup Greek yogurt (or sour cream for richer flavor)
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 pinch salt
    • Optional Toppings
  • 0.25 cup crumbled feta cheese
  • 0.25 cup diced avocado
  • 2 tbsp chopped scallions
  • Fresh cilantro leaves (for garnish)
Instructions
    Roast the Sweet Potatoes
  1. 1
    Preheat your oven to 200°C. Scrub and pat dry the sweet potatoes. Pierce each one a few times with a fork. Rub them with olive oil, salt, and pepper, and place them on a baking sheet. Roast for 40–45 minutes, or until tender all the way through.
    2. Make the Black Bean Filling
  2. 2
    While the sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté for 5–6 minutes until soft. Add garlic, cumin, paprika, and chili flakes, and cook for another 30 seconds. Stir in black beans, water, salt, and pepper. Simmer for 6–8 minutes until slightly thickened. Turn off the heat and stir in lime juice and cilantro.
    3. Prepare the Lime Crema
  3. 3
    In a small bowl, whisk together Greek yogurt, lime juice, lime zest, and a pinch of salt until smooth. Adjust acidity and salt to taste. Chill until ready to use.
    4. Assemble the Stuffed Sweet Potatoes
  4. 4
    Once the sweet potatoes are done, let them cool slightly (about 5 minutes). Slice each potato lengthwise down the middle and gently press the sides to open. Use a fork to lightly mash the inside. Fill each with a generous spoonful of the black bean mixture.
    5. Top and Serve
  5. 5
    Drizzle with lime crema and add your favorite toppings—feta, avocado, scallions, and cilantro. Serve with lime wedges for extra brightness.
Note
  • Make it vegan: Use plant-based yogurt for the lime crema and skip the feta or use a vegan version.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Variations: Add corn, diced tomatoes, or sautéed bell peppers to the filling for more texture.
  • Spice it up: Use chipotle powder or hot sauce in the filling for extra heat.
  • Meal prep: Roast the sweet potatoes and make the filling in advance; assemble when ready to eat.
Keywords: healthy, vegetarian, easy dinner, budget-friendly, gluten-free
Read it online: https://petitepanini.com/recipe/stuffed-sweet-potatoes-with-black-beans-lime-crema-recipe/