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Baked sweet potatoes filled with black beans, corn, avocado, onions, and creamy yogurt sauce
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.