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Stuffed Sweet Potato Recipe

Stuffed Sweet Potatoes

Wholesome Cove
Oven-baked sweet potatoes with blistered, crackly skins are stuffed with spiced black beans, topped with melted Monterey Jack, and finished with cool Greek yogurt, avocado, salsa, and cilantro for a filling, flavor-packed meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 stuffed sweet potatoes
Calories 500 kcal

Equipment

  • Rimmed baking sheet - Catches any caramelized juices that leak from the potatoes
  • Parchment paper - Keeps the sugars from welding to the pan and makes cleanup easy
  • 12-inch skillet - Gives the beans enough surface area to thicken in a few minutes
  • Chef's knife - For dicing the onion, slitting the potatoes, and slicing the avocado
  • Box grater - For shredding a block of Monterey Jack, which melts more smoothly than bagged cheese
  • Cutting board - A large one gives you room to prep onion, garlic, and avocado
  • Fork - For piercing the skins and fluffing the flesh
  • Wooden spoon or spatula - For stirring the filling and mashing a few beans
  • Can opener - For the black beans
  • Measuring spoons and cups - The spice quantities are small, so accurate spoons matter
  • Small bowl - To hold the shredded cheese while you assemble
  • Oven mitts - The potatoes come out at 425°F (220°C) and stay hot for a while
  • ThermoPro Digital Instant-Read Thermometer - (optional) A reading near 205°F (96°C) tells you the center is fully soft

Ingredients
  

For the Sweet Potatoes

For the Black Bean Filling

For the Cheese and Toppings

  • 1 cup Monterey Jack cheese - 115 g, shredded, or a Mexican cheese blend
  • 1/2 cup plain Greek yogurt - 120 g, or sour cream
  • 1 ripe avocado - halved, pitted, and sliced
  • 1/4 cup salsa - 60 ml, for spooning over the top
  • 2 tablespoons fresh cilantro - chopped

Instructions
 

  • Position an oven rack in the center and preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  • Scrub the sweet potatoes under cool running water, dry them completely, and pierce each 6 to 8 times with a fork. Rub with olive oil and sprinkle with kosher salt, then place on the prepared baking sheet with space between each one.
  • Bake for 45 to 55 minutes, rotating the sheet once halfway through, until the skins are blistered and a knife slides to the center with no resistance. The center should read about 205°F (96°C).
  • When the potatoes have about 15 minutes left, heat 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
  • Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chili powder, ground cumin, and smoked paprika, stirring constantly for about 1 minute to toast the spices.
  • Add the drained black beans, 1/2 cup salsa, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to coat, then reduce heat to medium-low and simmer for 4 to 5 minutes until thickened.
  • Mash roughly one quarter of the beans against the pan with the back of a spoon to give the filling body. Remove from heat and stir in 1 tablespoon lime juice. Taste and adjust salt if needed.
  • Remove the baked potatoes from the oven and let them rest for 5 minutes. Leave the oven on at 425°F (220°C). Cut a lengthwise slit along the top of each potato, going about three quarters of the way through.
  • Press the ends of each potato toward the center to open the slit into a boat shape, then use a fork to fluff the exposed flesh into soft, loose strands.
  • Spoon about 2/3 cup of the black bean filling into each potato, mounding it generously in the center. Sprinkle 1/4 cup shredded Monterey Jack over each potato.
  • Return the baking sheet to the oven and bake for 8 to 10 minutes, until the cheese is fully melted, bubbling at the edges, and just starting to brown in spots.
  • Top each hot potato with 2 tablespoons Greek yogurt, fan out sliced avocado over each one, spoon 1 tablespoon salsa on top, and sprinkle with 1 1/2 teaspoons chopped cilantro. Serve immediately.

Notes

  • Choose potatoes of similar size: Medium potatoes around 8 ounces (225 g) finish baking within minutes of each other. One oversized potato can still be firm in the center after the rest are done.
  • Skip the foil: Wrapping potatoes in foil steams the skins until they turn soft and wet. Bake them directly on a parchment-lined sheet for crisp skins.
  • Dry the skins completely: Moisture on the surface slows browning, so wipe each potato until no damp spots remain before rubbing with oil and salt.
  • Use a thermometer if you have one: A reading of about 205°F (96°C) in the center is a reliable sign of doneness, regardless of potato size.
  • Toast the spices in oil: Cooking chili powder, cumin, and smoked paprika for a minute before adding the beans deepens their flavor and removes any raw, dusty taste.
  • Shred your own cheese: Bagged shreds contain anti-caking starch that can leave a grainy melt, while freshly grated Monterey Jack turns smooth and stretchy.
  • Storage: Store leftover potatoes and filling in separate airtight containers in the refrigerator for up to 4 days. Keep cold toppings separate and add them fresh after reheating.
  • Freezer: Wrap cooled baked potatoes tightly and freeze for up to 3 months. Freeze the filling separately in a freezer-safe container for the same time. Thaw both in the refrigerator overnight before reheating.
  • Make ahead: Bake the potatoes and cook the filling up to 4 days in advance, then refrigerate separately. Rewarm, stuff, add cheese, and bake for a few more minutes when ready to eat.
  • Variations: Swap sour cream for yogurt, add pickled onions or pepitas, stir in chipotle peppers for heat, or try a Greek-style version with quinoa, spinach, and feta.

Nutrition

Serving: 1stuffed sweet potatoCalories: 500kcalCarbohydrates: 54gProtein: 18gFat: 23gSaturated Fat: 7gCholesterol: 30mgSodium: 780mgFiber: 11gSugar: 12g
Keyword black bean sweet potato, healthy stuffed sweet potatoes, southwest sweet potato, stuffed sweet potato, vegetarian dinner
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