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Stuffed sweet potatoes with avocado black beans and cilantro lime crema are an easy go-to for weeknight dinners that feel special but require only a handful of ingredients. With a combination of creamy sweet potato, earthy black beans, and zesty crema these are both cozy and craveable.
My kids always get excited when I make these topped with extra crema and lots of cilantro. I started making them on Meatless Mondays and now they are in our regular rotation.
Ingredients
- Sweet potatoes: medium size is ideal for individual portions look for firm potatoes with smooth skin for best texture
- Black beans: use canned for speed just rinse thoroughly to reduce sodium
- Avocado: ripe but not overly soft adds creaminess check for gentle give when squeezed
- Corn: any variety works frozen is fine or fresh in summer for more sweetness
- Cherry tomatoes: juicy and bright halve for easier bites choose brightly colored ones for best flavor
- Red onion: mild bite and crunch finely chop for the best texture
- Fresh cilantro: classic herbal kick wash well and chop just before adding for the freshest flavor
- Salt and pepper: bring all the flavors together opt for flaky salt if available
- Greek yogurt: for crema protein and tang use plain full fat or your favorite dairy free version for a vegan option
- Lime juice: lifts all the filling with acidity roll lime under your palm before cutting to release more juice
- Optional: You can always select organic or locally grown produce for the most flavor and quality
Step-by-Step Instructions
- Prepare the Sweet Potatoes:
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Pierce each sweet potato several times with a fork to release steam as they bake. Arrange them on a baking sheet lined with parchment for easy cleanup. Roast for 45 to 60 minutes until they are fork-tender and the skin has slightly blistered. Let them cool for five to ten minutes before handling for easier slicing. To create a pocket for the filling slice each potato lengthwise and gently scoop out some of the flesh being careful not to break the skin.
- Make the Filling:
- In a large bowl combine the drained black beans diced avocado corn halved cherry tomatoes finely chopped red onion and fresh cilantro. Sprinkle with salt and pepper then gently fold everything together using a large spoon. Taste and adjust seasoning. Mix just enough to combine so you do not mash the avocado completely.
- Make the Cilantro Lime Crema:
- In a small bowl whisk together the Greek yogurt lime juice chopped cilantro and a pinch of salt. Stir vigorously until the mixture is creamy and a pale green color with flecks of cilantro. If you want a thinner crema add just a teaspoon of water.
- Assemble and Serve:
- Carefully spoon the black bean and avocado filling into each sweet potato half filling the cavity generously. Use all the filling for maximum flavor and color. Drizzle each potato with an ample amount of cilantro lime crema letting some fall onto the plate. Finish with extra cilantro for garnish and even a pinch more salt if desired.
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My favorite part is the cilantro lime crema I could eat it by the spoonful and the kids love drizzling it over everything. One rainy evening we added a sprinkle of chili and now it is a permanent addition for a little extra kick.
How to Store and Meal Prep
Store leftover sweet potatoes and fillings in separate airtight containers in the fridge up to four days. The avocado may darken slightly but will still taste great. Keep the crema in a jar and give it a quick stir before serving. Reheat sweet potatoes in the microwave or oven then load up with cold or room temperature toppings for minimal fuss lunches.
Ingredient Swaps and Variations
This recipe is customizable for what you have on hand. Swap Greek yogurt for any plain yogurt or a coconut based dairy free yogurt for a vegan version. Use pinto beans or chickpeas if you are out of black beans. Any salsa works as a topping if tomatoes are out of season and pickled red onions add extra zip. For added richness a sprinkle of cheese over the top is always welcome.
Serving Suggestions
These stuffed sweet potatoes are satisfying on their own but you can bulk up the meal with a side salad or some crunchy tortilla chips. For heartier appetites grilled chicken or shrimp on top works well. Serve everything family style so everyone can build their own favorite combination.
The Heart and History
Stuffed sweet potatoes are beloved in many cuisines from classic American toppings like marshmallow and brown sugar to global twists with beans and zesty sauces. The version with black beans and avocado gives a nod to Southwestern flavors while the cilantro crema brings freshness and a homemade touch. Every time I serve these I am reminded of cozy kitchen nights with family and big spoons.
Recipe FAQs
- → How do I cook sweet potatoes for this dish?
Preheat your oven to 400°F (200°C). Pierce each potato with a fork and bake on a sheet for 45-60 minutes, until fork-tender.
- → Can I make this meal vegan?
Absolutely! Swap in a dairy-free yogurt or plant-based alternative for the cilantro lime crema.
- → Is it possible to add more protein?
Yes, you can add grilled chicken, shrimp, or tofu to the filling for extra protein.
- → How should I store leftovers?
Store the sweet potatoes, filling, and crema separately in airtight containers. Assemble before eating.
- → How can I make the dish spicier?
Add chili flakes or a dash of your favorite hot sauce to the filling for a spicy kick.
- → Can I use canned corn instead of fresh?
Yes, canned or frozen corn works well. Just drain and add it to your filling mixture.