Stuffed Sweet Potatoes with Black Beans (classic)
Printed from Inclusive Kitchen — Stuffed Sweet Potatoes with Black Beans
Stuffed sweet potatoes with black beans are a delightful combination of flavors and textures that make for a wholesome meal. The sweet, creamy flesh of the potatoes pairs beautifully with the earthy, protein-rich black beans, creating a dish that is not only filling but also nutritious. Topped with a sprinkle of cheese or a dollop of sour cream, these potatoes can be a comforting weeknight dinner or a show-stopping side dish for gatherings.
Historically, sweet potatoes have been a staple in many cultures, particularly in the Americas, where they were cultivated long before European contact. Their natural sweetness and versatility have made them a favorite ingredient in both savory and sweet dishes. In this recipe, we embrace the classic preparation of stuffing them with black beans, a combination that highlights the culinary traditions of Latin America, where beans are a dietary cornerstone.
To prepare these stuffed sweet potatoes, you’ll need to bake the potatoes until they are tender, which allows their natural sweetness to shine. While they bake, you can prepare the black bean filling, seasoned with spices that add depth and warmth. The final assembly is simple: scoop out some of the potato flesh, mix it with the beans, and then refill the skins for a beautiful presentation. It’s a dish that’s as pleasing to the eye as it is to the palate.
So, roll up your sleeves and get ready to enjoy a meal that’s not only good for you but also good for the soul. And remember, if you’re ever feeling down, just think of sweet potatoes—they’re always there to lift you up, one delicious bite at a time!
Ingredients
- 4 sweet potatoes
- 15 oz canned black beans
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup fresh cilantro
- 1 cup shredded cheese (optional)
- 0.5 cup sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting sweet potatoes, allowing them to become tender and caramelized.
- Wash and dry the sweet potatoes thoroughly. Prick each potato several times with a fork to allow steam to escape during baking.
- Place the sweet potatoes on a baking sheet lined with parchment paper. Bake them in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the black bean filling. In a medium saucepan, combine the canned black beans (drained and rinsed), olive oil, cumin, smoked paprika, salt, and pepper.
- Heat the black bean mixture over medium heat for about 5-7 minutes, stirring occasionally. You want the beans to be warmed through and the spices to become fragrant.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. This cooling period makes them easier to handle.
- Carefully slice each sweet potato in half lengthwise. Use a spoon to scoop out a portion of the flesh, leaving enough to maintain the structure of the skin.
- In a mixing bowl, combine the scooped sweet potato flesh with the black bean mixture and half of the chopped cilantro. Stir until well combined.
- Spoon the black bean and sweet potato mixture back into the potato skins, packing it in gently. If desired, sprinkle shredded cheese on top for extra flavor.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and let them cool slightly. Top with the remaining cilantro and a dollop of sour cream, if using.
- Serve warm and enjoy your stuffed sweet potatoes! They make a great main dish or a hearty side, perfect for any occasion.
- For a little extra kick, consider adding diced jalapeños or a splash of hot sauce to the black bean mixture.
- Remember, these stuffed sweet potatoes are versatile; feel free to customize the toppings based on your preferences!
Nutrition (per serving)
- Calories: 350
- Carbs g: 60
- Protein g: 12
- Fat g: 8
- Sugar g: 6
