These easy Mexican stuffed sweet potatoes are a different & spicier take on regular loaded baked potatoes
For most of my life, I really didn’t like sweet potatoes. I always chose white baked potatoes with cheese & sour cream over baked sweet potatoes with butter & brown sugar. At Thanksgiving, I’d maybe nibble on the crumbly topping of the sweet potato casserole, but I wouldn’t touch the mashed sweet potatoes.
Well, it turns out that it wasn’t sweet potatoes I didn’t like. It was sweet sweet potatoes I didn’t like. Turns out, I actually love savory sweet potatoes, whether they’re chopped & oven-roasted with garlic and black pepper, diced & cooked in a skillet for breakfast, or baked whole and loaded with savory toppings. As the girl with the the biggest sweet tooth around, it made no sense.
These days, sweet potatoes are one of my favorite foods. Mostly if they’re savory, but I’ve actually grown to enjoy them either way now and they’re a staple in my dorm pantry.
I came up with the idea for these easy stuffed sweet potatoes since I’ll sometimes make just a sweet potato for dinner. If I had more time/was cooking for more people/didn’t live in a college dorm, I’d probably make something like grilled chicken to go along with it for some protein since a lone sweet potato isn’t much of a meal.
But since all three of those things do apply to me, I devised a super fast (we’re talking 5 extra minutes) way to jazz up basic sweet potatoes and create a really delicious, easy vegetarian meal. It requires just one bowl, one spoon, and one pan, and makes enough food for a few meals of leftovers.
First, put three large or 4 small sweet potatoes in the oven on one side of a baking sheet. Poke a few times with a fork and bake until they’re close to being done, but not quite ready. (I used two large so I had leftover filling.) Parchment paper makes clean-up easier.
While the sweet potatoes are baking, chop a bell pepper & a red onion and drain, rinse, and dry a can of black beans. Add lots of seasonings.
When sweet potatoes are close to being ready but not quite there yet, add the black bean mixture to the other side of the baking sheet.
Return the pan to the oven and bake until sweet potatoes are done and black bean mixture is starting to crisp.Carefully make a shallow vertical cut in each sweet potato and stuff with black bean mixture. Add your favorite toppings like green onions, sour cream, cheese, etc. and enjoy your stuffed sweet potatoes!
If you try out these stuffed sweet potatoes, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Easy Mexican Stuffed Sweet Potatoes
- 3 medium sweet potatoes of similar sizes and shapes for even cooking
- 15 oz. can black beans, drained, rinsed, & dried
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 tsp. chili powder or 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- Optional toppings: diced avocado, sliced green onion, sour cream, salsa
- Preheat oven to 400 degrees. Scrub sweet potatoes clean and dry the skin, poking each one a few times with a fork. Place sweet potatoes on one side of a baking sheet lined with parchment paper and put in oven for 50 minutes.
- While sweet potatoes are baking, mix together black beans, diced bell pepper, red onion, chili powder or cayenne pepper, salt, and black pepper.
- After 50 minutes, pull sweet potatoes out of the oven and add black bean mixture to the other side of the baking sheet. Return to oven for another 20 minutes, or until black beans are crispy and sweet potatoes are done (when a fork can be easily pushed through the middle of the sweet potato).
- Make a shallow, vertical cut down the length of each sweet potato. (Don't slice all the way through it.) Fill each potato with black bean mixture and desired toppings and enjoy immediately.