Go Back

Stuffed Sweet Potato Lunch with Black Bean & Avocado Cream

A balanced, make-ahead stuffed sweet potato lunch: oven-roasted sweet potatoes filled with seasoned black beans, corn, and a tangy avocado crema. The trick is a precise 1:2 ratio of fat to potato for a fluffy, not dense, interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes about 10 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Optional: pickled jalapeños for heat

Equipment

  • baking sheet
  • parchment paper
  • small bowl
  • fork
  • chef's knife
  • cutting board
  • measuring spoons
  • citrus juicer

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Scrub sweet potatoes well. Pat dry. Prick each potato 4-5 times with a fork.
  3. Rub potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Place on baking sheet, spaced at least 2 inches apart.
  4. Bake for 40-45 minutes until a knife slides through the thickest part with no resistance. Let cool 5 minutes.
  5. While potatoes bake, make the filling: In a medium bowl, combine black beans, corn, cumin, smoked paprika, garlic powder, remaining 1 tablespoon olive oil, and 1/4 teaspoon salt. Stir well.
  6. Make the avocado cream: Halve and pit the avocado. Scoop flesh into a small bowl. Add Greek yogurt, lime juice, remaining 1/4 teaspoon salt. Mash with a fork until smooth but still slightly chunky. Stir in cilantro.
  7. When potatoes are cool enough to handle, slice each lengthwise down the center, but not all the way through — leave the bottom skin intact. Gently press ends to open the potato.
  8. Fluff the interior with a fork. Divide bean mixture evenly among potatoes, mounding it inside.
  9. Return to oven for 5-7 minutes until filling is warmed through.
  10. Top each stuffed sweet potato with a generous dollop of avocado cream. Add pickled jalapeños if desired. Serve warm.

Notes

Storage: Stuffed potatoes keep in the fridge for up to 4 days in an airtight container. Add avocado cream just before serving to prevent browning. To reheat, microwave 1-2 minutes or bake at 350°F for 10 minutes. For a vegan version, substitute Greek yogurt with mashed ripe banana or a dollop of coconut cream. Common allergens: none in the base recipe; check yogurt for dairy. Handle hot potatoes with a dry towel or oven mitt to avoid burns.