Save This baked sweet potato with black beans has transformed my weeknight dinner routine with its perfect balance of flavors and textures. The creamy sweetness of the potatoes pairs beautifully with the savory spiced beans, creating a nutritional powerhouse that satisfies even the heartiest appetites.
I discovered this recipe during a particularly busy semester in graduate school when I needed nutritious meals that could be prepared with minimal effort. Now it has become my go to comfort food that impresses even my meat loving friends when they come over for dinner.
Ingredients
- Sweet potatoes: choose ones that feel heavy for their size with smooth unblemished skin for the best flavor and texture
- Black beans: canned beans work perfectly but cook your own from dried for even better flavor and texture
- Red bell pepper: adds a sweet crunch and beautiful color contrast against the orange sweet potato
- Red onion: provides a subtle sharpness that balances the sweetness of the potatoes
- Avocado: brings creamy richness that makes this dish feel indulgent
- Cilantro: fresh herbs elevate the dish with brightness use the stems too for extra flavor
- Lime: the acidity cuts through the richness of the sweet potatoes and beans
- Ground cumin: essential for authentic flavor that complements both sweet potatoes and beans
- Smoked paprika: adds depth and subtle smokiness without adding heat
- Sour cream or Greek yogurt: creates a tangy creamy topping that ties everything together
Instructions
- Prepare the sweet potatoes:
- Preheat your oven to 400°F and thoroughly scrub the sweet potatoes under cool running water. Use a fork to prick them several times all over this allows steam to escape during baking and prevents them from bursting. Place them directly on the middle rack of your oven or on a baking sheet lined with parchment paper for easier cleanup. Bake for 40 to 50 minutes until the potatoes yield easily when gently squeezed with an oven mitt.
- Create the bean filling:
- While the potatoes bake heat a medium skillet over medium heat and add a tablespoon of olive oil. Once shimmering add the diced red onion and cook for 2 minutes until it begins to soften. Add the red bell pepper and continue cooking for another 2 minutes until both vegetables are tender but still have a slight bite. Stir in the drained and rinsed black beans followed by the cumin smoked paprika and chili powder. Season with salt and freshly ground black pepper to taste. Allow the mixture to cook for 2 to 3 minutes stirring occasionally until everything is heated through and the spices become fragrant.
- Make the lime crema:
- In a small bowl combine the sour cream or Greek yogurt with the zest of one lime and about 2 tablespoons of fresh lime juice. Add a pinch of salt and whisk until smooth and well combined. Taste and adjust with more lime juice or salt as needed. The crema should have a bright tangy flavor that will cut through the richness of the other ingredients.
- Assemble your masterpiece:
- Once the sweet potatoes are tender use a sharp knife to cut a lengthwise slit along the top of each potato. Gently press the ends toward the center to open them up and use a fork to fluff the interior. Spoon a generous portion of the black bean mixture into each potato creating a colorful and aromatic filling. Top with slices of creamy avocado a dollop of lime crema and a sprinkle of freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Save The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power during a cooking class in Barcelona where the instructor used it in nearly everything. Its subtle smokiness enhances the earthy flavors of the beans while complementing the natural sweetness of the potatoes in a way that regular paprika simply cannot match.
Make Ahead Options
This dish is perfect for meal prep. You can bake the sweet potatoes and prepare the black bean mixture up to three days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve reheat the potatoes in a 350°F oven for about 15 minutes and warm the bean mixture in a skillet or microwave. Make the lime crema fresh just before serving for the best flavor and texture. This approach makes weeknight dinners incredibly simple while still delivering restaurant quality results.
Creative Variations
While this recipe is delicious as written there are countless ways to make it your own. For a Tex Mex version add corn kernels diced tomatoes and a sprinkle of Mexican cheese blend. For a Mediterranean twist substitute feta cheese for the crema and add chopped olives and a drizzle of olive oil. You can also turn this into a breakfast dish by adding a fried egg on top the runny yolk creates a delicious sauce that brings everything together. For those who enjoy heat incorporate diced jalapeños into the bean mixture or serve with your favorite hot sauce on the side.
Nutritional Benefits
These loaded sweet potatoes are not just delicious but also incredibly nutritious. Sweet potatoes are rich in beta carotene which your body converts to vitamin A supporting immune function and eye health. The black beans provide plant based protein and fiber which helps maintain stable blood sugar levels and promotes digestive health. Avocados contribute heart healthy monounsaturated fats while the lime and cilantro add vitamin C and antioxidants. This balanced combination of complex carbohydrates proteins and healthy fats creates a satisfying meal that will keep you energized for hours.
Serving Suggestions
These loaded sweet potatoes make a complete meal on their own but can be paired with simple sides for a more elaborate dinner. A crisp green salad dressed with lime vinaigrette provides a refreshing contrast to the rich flavors of the potatoes. For a heartier meal serve alongside cilantro lime rice or quinoa. If you are entertaining consider setting up a sweet potato bar with various toppings so guests can customize their own creations. This interactive approach is always a hit at casual gatherings and accommodates different dietary preferences effortlessly.
Save These loaded sweet potatoes are a delicious and nutritious way to enjoy a satisfying meal. Easy to make and highly customizable, they are perfect for busy weeknights or a healthy lunch.
Recipe FAQ
- → Can I use a different bean instead of black beans?
Yes, pinto or kidney beans are great alternatives and work well with the spices and vegetables in this dish.
- → How can I make this meal vegan?
Simply swap out the sour cream or Greek yogurt in the lime crema for a plant-based yogurt to keep it dairy-free and vegan.
- → What toppings go well with this dish?
Avocado, fresh cilantro, shredded cheese, diced tomatoes, corn, or hot sauce all add delicious flavor and texture variations.
- → Can sweet potatoes be prepared ahead of time?
Absolutely. Bake the sweet potatoes in advance and reheat before adding the toppings for a quick meal prep solution.
- → Is this dish suitable for gluten-free diets?
Yes, all main ingredients are naturally gluten-free. Just confirm with packaged products to avoid cross-contamination.