These healthy stuffed sweet potatoes make a fabulous light meal or side! Black beans with a quick lime dressing, Greek yogurt, avocado, and chives top these flavor-packed bundles of deliciousness.
I love sweet potatoes. They’re more of a cold weather comfort food, but, you know, I fancied them. You could, of course, make these in the dead of winter too. I think sweet potatoes are good anytime really!!
This dish is super easy… the only hard part is waiting for your sweet potatoes to bake.
We then open them up and top them with:
- Greek yogurt (healthier than sour cream but gives the same effect!)
- Cilantro (optional, but I like it)
- Chives (because baked potato)
- …and black beans that have been tossed with olive oil, lime juice, ground cumin, and a little chili powder.
In other words, seriously tasty toppings for sweet potatoes!
Fun fact: there are different varieties of sweet potatoes. That’s why the ones in my photos are so pale. They all taste the same, but they’re not all bright orange. I really like the look of the purple ones as well, but I decided they might be a little out there for this blog post.
I know I’ll be digging into these whenever I start craving sweet potatoes!
Healthy Stuffed Sweet Potatoes
These healthy stuffed sweet potatoes make a fabulous light meal or side! Black beans with a quick lime dressing, Greek yogurt, avocado, and chives top these flavor-packed bundles of deliciousness. Healthy comfort food!
- 2 small-medium sweet potatoes, rinsed
- Plain Greek yogurt, to taste
- Chives, chopped, to taste
- 1 avocado, chopped
- Cilantro, chopped, to taste (optional)
- 1 (19 fluid ounce) can black beans, drained & rinsed
- 1 teaspoon olive oil
- Juice of 1/2 lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt & pepper, to taste
- Preheat oven to 400F. Move the rack to the center position.
- Pierce your sweet potatoes in a few places so they don't explode all over your oven. Place them directly on the oven rack. If you're worried about potential drips, place a baking sheet on the lower rack to catch any spills. Bake for about an hour (they're be soft to the touch). Baking time will vary depending on the size of the potatoes.
- About 10-15 minutes before you expect the potatoes to be done, prep your other ingredients, including combining the black beans, olive oil, lime juice, cumin, chili powder, and salt & pepper together in a small bowl.
- Once the potatoes are done, cut them down the middle and use a spoon to carefully open each potato up, and push some of the flesh down so that you have room for the toppings. Season with a bit of salt & pepper if desired. Top the potatoes and enjoy.
If you use the whole can of beans, you'll probably have some extra beans that won't fit in the potatoes when you first top it. You can either "top up" the potato while you're eating, or reserve the beans for another use if you're sure you won't eat the whole can. In that case, I'd go a little easier on the cumin and lime juice if you're starting with half a can.
Courses Side Dish
I hope you love this stuffed sweet potato recipe!