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Baked sweet potato stuffed with black beans, salsa, avocado slices, and a dollop of Greek yogurt, served with lime wedges and fresh cilantro on a rustic plate.
Dreena Grace Burthon

Black Bean Stuffed Sweet Potato Recipe

A simple, high-fiber Black Bean Stuffed Sweet Potato recipe made with slow-digesting carbs for steady energy and everyday healthy eating.
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Prep Time 10 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 10 minutes
Servings: 2 people
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole sweet potatoes medium, washed
  • 1 can black beans drained & rinsed
  • 1/2 cup salsa any style
  • 1 tsp olive oil optional (for rubbing skins)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • to taste salt
  • to taste black pepper
  • 1/4 cup Greek yogurt optional topping
  • 1/4 cup shredded cabbage or lettuce; optional
  • 1/4 cup shredded cabbage optional
  • 1/4 cup diced tomatoes optional
  • 1/2 whole avocado sliced; optional
  • 1 tbsp lime juice optional

Equipment

  • 1 Oven For baking the sweet potatoes.
  • 1 Baking sheet Lined with foil or parchment (optional).
  • 1 Fork For piercing and mashing the sweet potato.
  • 1 Small skillet or saucepan To warm and season the black beans.
  • 1 Knife For slicing the potatoes open.
  • 1 Spoon For scooping the filling in.

Method
 

  1. Preheat your oven to 400°F (205°C).
  2. Wash the sweet potatoes, dry them, and poke several holes in each with a fork.
  3. Rub the sweet potatoes lightly with olive oil and sprinkle with salt.
  4. Place them on a baking sheet and bake for 45–60 minutes, or until soft when squeezed.
  5. While the potatoes bake, rinse the black beans and drain well.
  6. Warm the beans in a small skillet with cumin, smoked paprika, salt, pepper, and a spoonful of salsa. Stir and heat for 3–4 minutes.
  7. When the sweet potatoes are fully baked, slice them open lengthwise.
  8. Use a fork to gently fluff the inside of each potato to make room for the filling.
  9. Spoon the warm black bean mixture into each potato.
  10. Add any optional toppings you like: Greek yogurt, cabbage, tomatoes, corn, avocado, lime, or greens.
  11. Serve warm and enjoy.

Notes

  • Choose sweet potatoes that feel heavy for their size; they bake more evenly.
  • Baking gives the best texture, but you can microwave the potatoes in a pinch (6–8 minutes).
  • Adjust the salsa amount based on how moist you want the filling.
  • Add yogurt or avocado for extra creaminess and balanced nutrition.
  • Leftovers reheat well in the oven or microwave.
  • The bean mixture can be made ahead and stored for up to 3 days.