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For this tasty recipe, you'll need: - 4 medium sweet potatoes - 1 can black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 small red onion, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste These ingredients create a delicious, filling mix that pairs perfectly with sweet potatoes. The black beans add protein, while the corn brings a sweet crunch. The spices give the dish warmth and depth. You can enhance your stuffed sweet potatoes with: - 1 avocado, diced - ¼ cup fresh cilantro, chopped - 2 tablespoons lime juice - Greek yogurt or dairy-free yogurt (for topping) These toppings add freshness and creaminess. The avocado and lime juice brighten the flavors. Greek yogurt gives a nice creamy texture. You can mix and match these toppings based on your taste. Stuffed sweet potatoes are not just tasty; they are also healthy. Each serving provides: - High fiber from sweet potatoes and black beans - Good source of vitamins A and C - Plant-based protein from black beans This meal is filling and packed with nutrients. You can enjoy a satisfying dish that benefits your body. For the full recipe, check out the detailed steps to make this delicious meal. First, set your oven to 400°F (200°C). This will help cook the sweet potatoes evenly. Next, wash the sweet potatoes under running water. Make sure to scrub off any dirt. Use a fork to prick each potato several times. This step is key, as it lets steam escape during baking. Place the sweet potatoes on a lined baking sheet. This makes for easy cleanup later. While the sweet potatoes bake, heat a skillet on medium. Add diced red onion and red bell pepper. Sauté them for about 5-7 minutes. You want them soft and fragrant. Next, stir in the rinsed black beans and corn. Add ground cumin, chili powder, smoked paprika, and season with salt and pepper. Cook this mix for another 3-4 minutes. Stir occasionally to heat everything through. When the sweet potatoes are soft, take them out of the oven. Let them cool for a few minutes. Carefully, cut each potato in half lengthwise. Use a spoon to scoop out a bit of the flesh. This creates room for your tasty filling. Pack the black bean and corn mix into each potato half. Press gently to make it full. In a small bowl, mix diced avocado, cilantro, and lime juice. Toss gently to coat the avocado. Finally, top each stuffed sweet potato with Greek yogurt or dairy-free yogurt. Add the avocado-cilantro mix on top for a fresh burst of flavor. For a nice touch, serve them warm on a colorful platter. This meal is both delicious and healthy! To bake sweet potatoes well, start by washing them. Scrub the skin under running water. Then, prick each potato several times with a fork. This helps steam escape as they bake. Preheat your oven to 400°F (200°C). Place the sweet potatoes on a parchment-lined baking sheet. Bake them for 45-60 minutes. The best sign they are done is when they feel soft when pierced with a fork. This method keeps them tender and sweet. Many people rush the baking time. Avoid this mistake! Sweet potatoes need time to cook through. If you take them out too soon, they will be hard inside. Another common error is skipping the fork pricking step. This can cause the potatoes to burst in the oven! Lastly, don't forget to season your filling. A little salt and pepper can make a big difference in flavor. You don’t need fancy tools to stuff sweet potatoes. A sharp knife helps cut them in half easily. A spoon is perfect for scooping out the flesh. For mixing the filling, use a large bowl. A skillet is great for cooking the filling. I also recommend using a baking sheet lined with parchment paper. It makes cleanup a breeze! These simple tools will help you create a delicious meal without stress. For the full recipe, check out the Savory Stuffed Sweet Potatoes 🥔. {{image_4}} You can make stuffed sweet potatoes vegetarian-friendly with simple swaps. Start with the base recipe. Use a mix of veggies like zucchini, spinach, or mushrooms. Add lentils or chickpeas for protein. Try mixing in some feta cheese or goat cheese for added creaminess. Top with fresh herbs like parsley or basil for extra flavor. You can enjoy a hearty meal that is colorful and healthy. If you want more protein, add cooked chicken, turkey, or shrimp. These meats pair well with sweet potatoes. You can also use quinoa or farro for a plant-based protein. Mix in some cheese for richness. For a spicy kick, add jalapeños or hot sauce. This version gives you a satisfying meal that fuels your day. Explore global flavors with your stuffed sweet potatoes. For a Mexican twist, add black beans, corn, and cheese. Top with salsa and avocado. For an Asian-inspired filling, use cooked rice, sesame oil, and edamame. Finish with soy sauce or a drizzle of sriracha. These variations let you travel the world through your plate while enjoying sweet potatoes. For the full recipe, check out the complete guide above. To keep your stuffed sweet potatoes fresh, let them cool down first. Place them in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 20 minutes or until they are warm throughout. You can also microwave them for quicker reheating. Just place them on a microwave-safe plate and heat for 2-3 minutes. If you want to prepare meals in advance, freezing works well. After making your stuffed sweet potatoes, let them cool completely. Wrap each one in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. When you want to eat them, thaw overnight in the fridge and reheat as mentioned. This way, you have a quick and delicious meal ready anytime! The best way to season stuffed sweet potatoes is with spices. I love using ground cumin, chili powder, and smoked paprika. These spices add warmth and depth. You can also use salt and pepper to enhance the flavor. Adding fresh herbs like cilantro can bring a bright taste. Try lemon or lime juice for a zesty kick. You can also mix in some cheese for richness. Experiment with your favorite spices to customize the flavor! Yes, you can use other types of potatoes. Regular potatoes, like russets or Yukon golds, work well. They have a creamy texture and absorb flavors nicely. However, they won’t have the same sweetness as sweet potatoes. Other root vegetables, like butternut squash, can also be great. Each type of potato will give a different taste. Just make sure to adjust the cooking time based on the potato you choose. Stuffed sweet potatoes take about 45 to 60 minutes to cook. First, bake the sweet potatoes whole until soft. This usually takes around 45 minutes at 400°F (200°C). If you are using other potatoes, check for doneness with a fork. After that, add your filling and bake for another 10 to 15 minutes. This helps heat everything through. Always check to ensure the potatoes are tender and fully cooked. You can get really creative with toppings for stuffed sweet potatoes. Here are some ideas: - Diced avocado - Fresh cilantro - Sliced jalapeños - Greek yogurt or dairy-free yogurt - Crumbled feta or goat cheese - A sprinkle of chili flakes - Chopped green onions - Salsa or pico de gallo These toppings add flavor and texture. Feel free to mix and match to find your favorite combinations! For the full recipe, refer to the detailed instructions provided. Stuffed sweet potatoes are tasty and easy to make. We covered key ingredients, step-by-step cooking tips, and variations. Proper prep and perfect baking can make a big difference. Remember to avoid common mistakes for the best results. Store leftovers smartly to enjoy later. With creativity, you can make this dish suit any taste. I hope these ideas inspire you to get cooking! Enjoy your stuffed sweet potatoes!

Stuffed Sweet Potatoes

Discover the ultimate savory stuffed sweet potatoes recipe that will elevate your mealtime! This delicious dish features tender sweet potatoes filled with a hearty mix of black beans, corn, and spices, topped with creamy avocado and yogurt. Perfect for a nutritious dinner or meal prep, these flavorful stuffed sweet potatoes are sure to impress. Click to explore the full recipe and bring a burst of flavor to your table!
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Ingredients
  

4 medium sweet potatoes

1 can black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 red bell pepper, diced

1 small red onion, diced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 avocado, diced

¼ cup fresh cilantro, chopped

2 tablespoons lime juice

Greek yogurt or dairy-free yogurt (for topping)

Instructions
 

Vorbereitung des Ofens: Preheat your oven to 400°F (200°C).

    Süßkartoffeln vorbereiten: Wash the sweet potatoes thoroughly under running water. Prick each potato several times with a fork to allow steam to escape during baking. Arrange them on a baking sheet lined with parchment paper for easy cleanup.

      Backen: Place the baking sheet in the preheated oven and bake the sweet potatoes for approximately 45-60 minutes. They are done when they feel soft and tender when pierced with a fork.

        Gemüse sautieren: While the sweet potatoes are baking, heat a skillet over medium heat. Add the diced red onion and red bell pepper to the skillet, sautéing for about 5-7 minutes until they soften and become fragrant.

          Füllung zubereiten: Stir in the rinsed black beans, corn, ground cumin, chili powder, smoked paprika, and season with salt and pepper. Cook this mixture for an additional 3-4 minutes, stirring occasionally until all ingredients are heated through.

            Abkühlen lassen: Once the sweet potatoes are fully cooked, remove them from the oven and allow them to cool for a few minutes until they are manageable to handle.

              Aushöhlen: Carefully cut each sweet potato in half lengthwise using a sharp knife. Use a spoon to scoop out a small portion of the flesh, creating enough space for the flavorful filling without splitting the skin.

                Füllen: Generously fill each halved sweet potato with the black bean and corn mixture, pressing gently to pack it in well for a hearty bite.

                  Avocado-Mischung zubereiten: In a small bowl, combine the diced avocado, chopped cilantro, and freshly squeezed lime juice. Toss gently to mix, ensuring the avocado is well-coated with lime juice to prevent browning.

                    Anrichten: Finish by topping each stuffed sweet potato with a dollop of Greek yogurt or dairy-free yogurt, followed by a generous spoonful of the avocado-cilantro mixture for a fresh burst of flavor.

                      - Präsentationstipps: Arrange the stuffed sweet potatoes on a colorful serving platter and garnish with additional cilantro leaves for a vibrant touch. Serve warm for a delightful meal that showcases both flavor and nutrition!

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4