Happy weekend everyone! This weekend has been full of cool weather, football, and lots of couch time over at our house. It's been one of those weekends where I'm not really motivated to cook, so I whipped up some stuffed sweet potatoes for lunch and they turned out so yummy! This recipe would be the perfect accompaniment to any Friendsgiving or Thanksgiving menu. This recipe has a lot of flavor and is a healthier alternative to a stuff baked potato while not compromising on flavor.
Just for a little background here, I used to make sweet potato and black bean burgers all the time (Pre-Ben!) and I LOVED them. These remind me of the burgers, just in different format and with a southwest style seasoning on them. They turned out so yummy and are so easy to make.
Looking for more easy recipes?
- 2 Sweet Potatoes
- 1 cup corn
- 1 cup black beans
- Mix of spices (I used chili powder, ground cumin, paprika, garlic powder, oregano, salt, peper, cayenne)
- Shredded cheese blend
How to Make Stuffed Sweet Potatoes
The first thing I did was wash and bake the sweet potatoes, skin on, at 400 degrees for about 50 minutes (length of the bake depends on the size of the potato.) I would say my sweet potatoes were about medium sized. Make sure to poke holes into the potatoes before baking so they don't explode in the oven!
While those were baking away, I cooked up some corn and black beans. I used cans because I had them on hand, but if you're feeling ambitious you can use fresh ingredients also!
After the corn and black beans were thoroughly heated, I took them off the heat and combined them in a heat safe bowl. Next, I made a southwest seasoning blend for the stuffed sweet potatoes! The southwest blend consisted of chili powder, paprika, garlic powder, oregano, cayenne, and black pepper. See the recipe below for correct measurements! I combined the seasoning blend with the corn and black beans and set aside.
Once the sweet potatoes were cooked through, I pulled them out of the oven and cut them lengthwise to open them up. Make sure that the bottom skin stays intact so it opens up just like a baked potato. After this, I buttered the inside of the potato too, just for good measure! I looove butter!
Assembling and Topping Ideas
The last step is putting everything together! I scooped heaping spoonfuls of the black bean and corn mixture into the stuffed sweet potatoes, and sprinkled shredded cheese on top. I had a blend of Colby Jack and Cheddar cheese in my fridge, so this is what I used. This recipe would be really yummy with most types of cheeses including cheddar, a Mexican cheese blend, or even some Cotija cheese.
Lastly, I broiled the potatoes to melt the cheese all over. It was so gooey and yummy and delicious. These stuffed sweet potatoes are so filling and the perfect fall lunchtime treat. I will be making these regularly this fall and winter. I hope you enjoy this recipe, and please let me know if you make them too!
Stuffed Sweet Potatoes!!
- 2 sweet potatoes similar sized so they cook evenly
- 1 cup corn canned
- 1 cup black beans canned
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt
- dash pepper
- dash cayenne
- 2 tablespoon butter
- ½ cup shredded cheese blend
- Preheat the oven to 400 degrees.
- Wash and dry the sweet potatoes. Keeping the skin on, poke holes into the potatoes.
- Place sweet potatoes directly onto the oven rack once the oven is at temperature. They will drip as they cook, so place a cookie sheet underneath them if desired. cook for 40-50 minutes, or until done. The sweet potatoes are thoroughly cooked when a fork pokes easily into their center.
- while the potatoes are baking, heat the canned corn and black beans on the stove top. Once they are thoroughly heated through, take them off the heat and combine 1 cup corn and 1 cup black beans into a heat safe bowl.
- Next, make the southwest seasoning blend. Combine all of the spices, and then pour that into the corn and black bean mixture. Stir the seasoning blend in thoroughly so it completely coats the corn and black beans.
- Once the sweet potatoes are ready, take them out of the oven and split them open at the top by cutting along the length (not width) of the sweet potato. Do not cut all the way through the potato, so it holds itself together.
- Coat the inside of each sweet potato with butter!
- Add heaping spoonfuls of the corn and black bean mixture into the sweet potatoes, filling them all the way to the top!
- Generously sprinkle shredded cheese over the top of the stuffed sweet potatoes.
- Broil the stuffed sweet potatoes on a cookie sheet on high for 2 minutes, or until the cheese has fully melted.
- Take out of the oven and enjoy!!