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Stuffed Sweet Potato Recipe

Stuffed Sweet Potatoes

Wholesome Cove
This stuffed sweet potato recipe is a hearty, wholesome meal built inside a naturally sweet, oven-baked potato. Each potato is loaded with a boldly spiced black bean and corn filling seasoned with cumin, smoked paprika, and chili powder, then topped with melted shredded cheese, creamy sour cream, fresh avocado, and cilantro. It comes together in just over an hour, is endlessly customizable, and delivers a complete, satisfying meal from a single ingredient vessel.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 stuffed potatoes
Calories 480 kcal

Equipment

  • Rimmed baking sheet
  • Aluminum foil - optional, for easy cleanup
  • Fork - for piercing the potatoes
  • Large skillet or sauté pan - 10–12 inch / 25–30cm
  • Wooden spoon or silicone spatula
  • Sharp kitchen knife
  • Cutting board
  • Citrus juicer - optional
  • Measuring cups and spoons
  • Oven-safe casserole dish - optional, to hold potatoes upright while melting cheese

Ingredients
  

For the Sweet Potatoes

  • 4 medium sweet potatoes - about 8 oz / 225g each, scrubbed clean
  • 1 tbsp olive oil - for rubbing the skins
  • 1 tsp kosher salt - divided

For the Black Bean Filling

  • 1 tbsp olive oil - for cooking the filling
  • 1/2 cup red onion - about 80g, finely diced
  • 2 garlic cloves - minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 15 oz canned black beans - 425g, drained and rinsed
  • 1 cup corn kernels - 240ml; canned, fresh, or frozen and thawed
  • 1 cup fresh baby spinach - about 30g
  • 1/2 lime - juiced

For Topping

  • 3/4 cup shredded Mexican blend cheese - about 85g; or sharp cheddar
  • 1/4 cup sour cream - 60ml, for serving
  • 1 ripe avocado - sliced, for serving
  • 1/4 cup fresh cilantro - about 15g, roughly chopped, for garnish
  • hot sauce - optional, for drizzling

Instructions
 

  • Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, pat dry, pierce each one 8–10 times all over with a fork, then rub evenly with olive oil and sprinkle with kosher salt.
  • Place the potatoes on a rimmed baking sheet and bake for 45–55 minutes, until a knife slides in with zero resistance. Let rest 5 minutes before opening.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook 4–5 minutes until softened, then add minced garlic and cook 30–60 seconds until fragrant.
  • Stir in the cumin, chili powder, smoked paprika, and black pepper; cook 30 seconds to bloom the spices. Add the drained black beans and corn, season with the remaining salt, and cook 3–4 minutes until heated through.
  • Stir in the baby spinach and cook 60–90 seconds until fully wilted. Squeeze lime juice over the filling, stir to combine, and remove from heat.
  • Cut each rested potato lengthwise about two-thirds of the way through, then use two forks to gently pull the flesh apart and fluff it to create a wide pocket.
  • Divide the black bean filling evenly among the four potatoes, then top each with about 3 tablespoons of shredded cheese. Return to the oven for 3–5 minutes until the cheese is melted and bubbling.
  • Top each stuffed potato with a dollop of sour cream, sliced avocado, and fresh cilantro. Drizzle with hot sauce if desired and serve immediately.

Notes

  • Choose sweet potatoes of similar size (about 8 oz / 225g each) so they all finish baking at the same time.
  • Pierce each potato at least 8–10 times before baking to allow steam to escape and prevent bursting.
  • Blooming the spices in the hot pan for 30 seconds before adding the beans is a small step that makes a big flavor difference — don't skip it.
  • Drain and rinse canned black beans thoroughly to prevent a watery filling and diluted seasoning.
  • Use fresh lime juice rather than bottled for a noticeably brighter, cleaner flavor in the filling.
  • Always add sour cream and avocado fresh at serving time — do not return them to the oven, as they do not hold up to heat.
  • Make-ahead tip: Bake the potatoes and prepare the filling up to 2 days in advance. Store separately in the fridge and assemble just before serving.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 15–20 minutes for best results.
  • Freezer: Wrap filled (un-topped) potatoes tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Variation ideas: Swap the black bean filling for BBQ pulled chicken, buffalo chicken, broccoli and cheddar, or a vegan chickpea filling with tahini drizzle.

Nutrition

Serving: 1stuffed potatoCalories: 480kcalCarbohydrates: 65gProtein: 16gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 620mgPotassium: 900mgFiber: 14gSugar: 10gVitamin A: 380IUVitamin C: 35mgCalcium: 22mgIron: 20mg
Keyword baked sweet potato, black bean stuffed sweet potato, healthy dinner recipe, stuffed sweet potato, vegetarian dinner
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