*Can be made Vegan With Dairy Free Yogurt*
These stuffed sweet potatoes are a hearty and nutritious meal that combines the natural sweetness of roasted potatoes with a savory, flavorful filling. Filled with black beans, corn, and avocado, then topped with a creamy dollop of sour cream or Greek yogurt, this dish is both satisfying and delicious.
Ingredients You'll Need
4 medium sweet potatoes
1 can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, diced
1/2 cup sour cream or Greek yogurt
Salt and pepper to taste
Optional: Fresh cilantro for garnish
Preparing the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash and scrub the sweet potatoes.
Pierce each with a fork several times.
Place them on a baking sheet and roast for 40-45 minutes, or until tender.
Making the Filling
In a medium bowl, combine:
black beans
corn
diced avocado.
Season with salt and pepper to taste.
Stuffing the Sweet Potatoes
Once the sweet potatoes are done, slice them down the middle, being careful not to cut all the way through.
Gently fluff the inside of the sweet potatoes with a fork to create room for the filling.
Spoon the black bean, corn, and avocado mixture into the center of each sweet potato.
Topping
Top with a dollop of sour cream or Greek yogurt.
Garnish with fresh cilantro if desired.
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