Stuffed Sweet Potatoes (Vegetarian & Healthy)

Stuffed Sweet Potatoes are that colorful, cozy dinner you can count on—soft, caramelized sweet potato boats piled high with a hearty black-bean filling and zesty lime yogurt. Minimal prep, big flavor, and totally weeknight-friendly.

I make these when I want a wholesome plate that feels special without fuss. The sweet-savory balance, a little spice, and crunchy toppings turn simple pantry staples into a family favorite.

Why You’ll Love This Recipe

• 100% vegetarian with easy dairy-free options
• Naturally gluten-free and packed with fiber & protein
• Uses pantry staples—beans, corn, spices, and sweet potatoes
• Customizable toppings for picky eaters
• Meal-prep friendly and great for next-day lunches

Ingredients (with notes & tips)

• Sweet potatoes, 4 medium (about 2–2.5 lb/900–1,130 g): Choose evenly sized for even baking.
• Olive oil, 2 tbsp (30 ml): For rubbing potatoes and sautéing.
• Kosher salt, 1 tsp (5 g) + more to taste: Enhances sweetness.
• Black beans, 1 can (15 oz/425 g), drained & rinsed: Protein-rich base; pinto or chickpeas work too.
• Frozen or canned corn, 1 cup (165 g): Adds sweetness and texture.
• Red bell pepper, 1 medium, diced: Color and crunch.
• Red onion, ½ cup (75 g), finely diced: Sweeter than yellow; use what you have.
• Garlic, 3 cloves, minced: Fragrant backbone.
• Ground cumin, 1½ tsp (4 g): Earthy warmth.
• Chili powder, 1 tsp (3 g): Gentle heat; use mild if sensitive.
• Smoked paprika, ½ tsp (1.5 g): Subtle smokiness.
• Black pepper, ½ tsp (1 g): Balances the sweet base.
• Lime, 1 (juice + zest): Bright finish for the filling and yogurt sauce.
• Greek yogurt, ½ cup (120 g): For creamy lime sauce (use dairy-free yogurt for vegan).
• Fresh cilantro, ¼ cup (10 g), chopped: Fresh, herby lift.
• Avocado, 1, diced: Creamy topper.
• Shredded cheddar or Monterey Jack, ½ cup (56 g) (optional): Melty finish; skip or use vegan shreds if needed.
• Pumpkin seeds (pepitas), ¼ cup (30 g): Toasty crunch.

Step-by-Step Instructions

Equipment: Large rimmed sheet pan; skillet (10–12 in); small bowl; fork.

1. Heat oven (5 minutes): Preheat to 400°F (205°C). Line a sheet pan with parchment.
2. Prep potatoes (5 minutes): Scrub and dry sweet potatoes. Prick each 6–8 times with a fork. Rub with 1 tbsp oil and ½ tsp salt.
3. Bake (45–60 minutes): Place on sheet pan and bake until skins wrinkle and a knife slides in easily. Visual cue: flesh very tender, juices caramelizing on pan edges.
   • Speed tip: Microwave 6–8 minutes first (turning once), then bake 20–25 minutes to finish and caramelize.
4. Make filling (8–10 minutes): Warm 1 tbsp oil in a skillet over medium. Sauté onion and bell pepper 3–4 minutes until crisp-tender. Add garlic 30 seconds. Stir in beans, corn, cumin, chili powder, smoked paprika, ½ tsp salt, and pepper; cook 2–3 minutes to heat through. Off heat, mix in ½ the lime zest and ½ the cilantro.
5. Lime yogurt (1 minute): In a small bowl, mix yogurt with 1 tbsp lime juice, pinch of salt, and remaining lime zest. Thin with 1–2 tsp water to drizzle.
6. Split & fluff (2 minutes): Let potatoes cool 5 minutes. Slice lengthwise, push ends toward center, and fluff with a fork to create space.
7. Stuff & (optional) melt (3–5 minutes): Divide filling among potatoes. Add cheese if using and return to oven 3–5 minutes until melty.
8. Finish & serve (immediate): Top with avocado, pepitas, remaining cilantro, and lime-yogurt drizzle. Serve with lime wedges.

Total time: 55–70 minutes (or 35–45 minutes with microwave jumpstart)

You Must Know

• Size matters: Evenly sized potatoes bake uniformly; large ones can need 60+ minutes.
• Dry skins = crisp skins: Rubbing with oil helps blistered, tasty skins.
• Season the filling: Taste before stuffing—beans love salt, acid, and spice.
• Contrast wins: Creamy yogurt + crunchy pepitas = restaurant-level finish.

Storage Tips

• Fridge: Store stuffed potatoes (sauce separate) up to 4 days.
• Reheat: 350°F oven 12–15 minutes or microwave 1–2 minutes; add fresh toppings after reheating.
• Freeze: Stuffed potatoes freeze well 2 months; wrap individually. Thaw overnight, then reheat.

Ingredient Substitutions

• Vegan: Use dairy-free yogurt and vegan shreds or skip cheese.
• Beans: Sub pinto, kidney, or chickpeas—same amount.
• No corn: Use diced zucchini or extra bell pepper.
• No cilantro: Try scallions or parsley.
• Spice swap: Tajín or taco seasoning (1½–2 tsp) in place of cumin/chili/paprika.
• Citrus: Lemon works if you’re out of lime.

Serving Suggestions

• Add a simple slaw (cabbage + lime) for crunch.
• Plate with a green salad or sautéed greens.
• Drizzle hot sauce or sprinkle cotija if not dairy-free.
• Serve as part of a Vegetarian Plate with rice and charred veggies.

Cultural Context (optional but recommended)

Stuffed vegetables span many cuisines—from Middle Eastern mahshi to Latin American papas rellenas. These Stuffed Sweet Potatoes nod to Southwestern flavors with cumin, chili, and lime, pairing New World staples (beans, corn, sweet potatoes) in a modern, plant-forward dinner.

Pro Tips

• Caramelize: Don’t underbake; soft, caramelized flesh makes the best “boats.”
• Finish under broiler: For crispy tops, broil 1–2 minutes after stuffing (watch closely).
• Zest first, then juice: You’ll capture max citrus aroma for the sauce and filling.
• Batch bake: Cook extra potatoes for quick lunches all week.

Lucy

Stuffed Sweet Potatoes (Vegetarian & Healthy)

These Stuffed Sweet Potatoes are hearty, healthy, and colorful — filled with spiced black beans, corn, and peppers, then topped with creamy lime yogurt and crunchy pepitas. Vegetarian, naturally gluten-free, and easy to customize for any eater at your table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Southwestern, Vegetarian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium sweet potatoes (about 2–2.5 lb / 900–1,130 g), scrubbed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided, plus more to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn (165 g)
• 1 medium red bell pepper, diced
• 0.5 cup red onion, finely diced (75 g)
• 3 cloves garlic, minced
• 1.5 tsp ground cumin (4 g)
• 1 tsp chili powder (3 g)
• 0.5 tsp smoked paprika (1.5 g)
• 0.5 tsp black pepper (1 g)
• 1 lime (zest and juice divided)
• 0.5 cup Greek yogurt (120 g)
• 0.25 cup fresh cilantro, chopped (10 g)
• 1 avocado, diced
• 0.5 cup shredded cheddar or Monterey Jack cheese (optional) (56 g)
• 0.25 cup pumpkin seeds (pepitas), toasted (30 g)

Equipment

• rimmed sheet pan
• parchment paper
• fork
• skillet (10–12 in)
• spatula
• small bowl

Method

 

1. Preheat oven to 400°F (205°C). Line a rimmed sheet pan with parchment paper.
2. Prick each sweet potato 6–8 times with a fork. Rub with 1 tbsp olive oil and ½ tsp salt. Place on sheet pan and bake 45–60 minutes until tender.
3. In a skillet, warm remaining 1 tbsp olive oil over medium heat. Sauté onion and bell pepper for 3–4 minutes. Add garlic, cook 30 seconds. Stir in beans, corn, cumin, chili powder, paprika, ½ tsp salt, and pepper. Heat through 2–3 minutes. Stir in half the lime zest and half the cilantro.
4. In a small bowl, combine yogurt with 1 tbsp lime juice, a pinch of salt, and remaining lime zest. Thin with 1–2 tsp water if needed for drizzling.
5. Let sweet potatoes cool 5 minutes. Slice lengthwise and gently push ends to fluff interior with a fork.
6. Divide filling among sweet potatoes. Top with cheese if using and return to oven for 3–5 minutes to melt.
7. Finish with avocado, pumpkin seeds, remaining cilantro, and drizzle with lime yogurt. Serve warm with lime wedges.

Notes

To speed things up, microwave the sweet potatoes for 6–8 minutes before baking to reduce oven time. Don’t skip drying the skins for crisp texture. For a vegan version, simply use plant-based yogurt and cheese or skip cheese altogether. The filling and yogurt sauce can be made up to 4 days ahead.

FAQs

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• Sweet Potato Hash Browns
• Crispy Baked Sweet Potato Wedges
• Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce