Description
These Stuffed Sweet Potatoes are a delicious, hearty, and nutritious meal perfect for a weeknight dinner. Packed with black beans, corn, bell pepper, and topped with melty cheddar cheese, this dish combines sweet and savory flavors for a filling and satisfying meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then poke several holes in them with a fork.
- Rub olive oil over the sweet potatoes and place them on a baking sheet.
- Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- While the sweet potatoes bake, heat olive oil in a large skillet over medium heat.
- Add the black beans, corn, diced red bell pepper, red onion, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the beans are heated through.
- Once the sweet potatoes are done, remove them from the oven and cut them in half lengthwise. Use a fork to fluff the insides of the potatoes.
- Stuff each sweet potato half with the bean and vegetable mixture.
- Top each stuffed sweet potato with shredded cheddar cheese.
- Return the stuffed sweet potatoes to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- For a dairy-free option, omit the cheese or use a dairy-free cheese substitute.
- You can add other vegetables like spinach or zucchini for more flavor and nutrients.
- These stuffed sweet potatoes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour