Black Bean Stuffed Sweet Potato

Black Bean Stuffed Sweet Potato

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Adjust Servings:
Roasted Sweet Potatoes
2 large Sweet Potatoes
2 Tablespoons Olive Oil
Salt & Pepper
Black Bean 'Stuffing'
15 ounces Black Beans
0.3 cup, finely chopped Red Onion
1 teaspoon Sea Salt
0.5 teaspoon Freshly Ground Pepper
0.5 teaspoon Ground Cumin
0.5 teaspoon Ground Cinnamon
0.5 teaspoon Smoked Paprika Powder
Juice of 1 Lime
0.3 cup, chopped Fresh Cilantro
Cilantro Yogurt
0.5 cup Greek Yogurt
0.3 cup, chopped Fresh Cilantro
Juice of 1 Lime
1 Tablespoon Water
Toppings (optional)
0.25 cup, chopped Raddishes
0.25 cup, chopped Fresh Cilantro

Black Bean Stuffed Sweet Potato

  • 45 minutes
  • Serves 2
  • Easy


  • Roasted Sweet Potatoes

  • Black Bean 'Stuffing'

  • Cilantro Yogurt

  • Toppings (optional)



Roasted sweet potatoes stuffed with cumin spiced beans.

Are you doing Meatless Mondays yet? We try to not eat meat every day and especially on Mondays, I make a vegetarian and sometimes even vegan dinner.

We always take the leftovers to work for lunch the next day. For that reason, I am always thinking of new ideas for Meatless Monday.

Since I still like some protein in my vegetarian dish, beans are a great option!

I love these black bean stuffed sweet potatoes because it’s that perfect balance between salty and sweet.

Black beans crave spices and that is why I love adding cumin, cinnamon, smoked paprika and lime! But you can use any spice you like.

This is another ‘make it your own’ dish and this is simply a guide to a great vegetarian or vegan dinner option!



Roast The Sweet Potatoes

Preheat the oven to 425F.

Scrub the sweet potatoes and cut them in half lengthwise.

On a parchment lined baking sheet, add the sweet potato halves and drizzle with olive oil and sprinkle with salt and freshly ground black pepper, about 1/2 tsp per sweet potato half.

Once the oven is at 425F, roast the sweet potatoes for 30-40 minutes, depending on the size of your sweet potatoes, turning them half way through - at the 15 or 20 minute mark.

The sweet potatoes should be very fork tender and browned around the edges.


Make The Black Bean 'Stuffing'

While the sweet potatoes are roasting, grab a medium or large sized skillet and add 1 tbsp of olive oil.

Finley chop the red onion and sauté with some salt and pepper in the skillet on medium heat.

Next, drain and rinse 1 can of black beans and add to the skillet along with the cumin, cinnamon, smoked paprika, and lime juice.

Stir and cook for a couple of minutes. Lastly, add the chopped cilantro and cook for another minute on medium-low heat.

Give it a taste and adjust the seasoning, if necessary.


Make Cilantro Yogurt

Add all of the ingredients into a blender or food processor.

If the sauce is a bit too thick for your liking add another tbsp of water to thin it out.

You can also use parsley if you do not like cilantro.


Stuff and Top The Sweet Potatoes

Cut into each sweet potato half lengthwise, being sure not to cut all the way through and with a spoon, push the inside of the sweet potato to create a well.

Add some of the black bean stuffing into each sweet potato half then top with the toppings and cilantro yogurt.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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