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- Sweet potatoes (4 medium) - Black beans (1 can, 15 oz) - Corn kernels (1 cup) - Red bell pepper (1, diced) - Ground cumin (1 teaspoon) - Chili powder (1 teaspoon) - Smoked paprika (1/2 teaspoon) - Salt and pepper to taste - Feta cheese (1/4 cup, crumbled) - Avocado (1, diced) - Fresh cilantro (2 tablespoons, chopped) - Greek yogurt or sour cream for serving Sweet potatoes are the star of this dish. They are sweet, healthy, and filling. I use four medium sweet potatoes for this recipe. You can find them at any grocery store. They should feel firm and have no soft spots. Next, black beans bring protein and texture. One can is enough for this recipe. Rinse and drain them before using. Corn kernels add sweetness and color. Fresh or frozen works great here. I love adding diced red bell pepper for crunch. One pepper adds a nice flavor boost. For spices, ground cumin is a must. It adds warmth and earthiness. Chili powder gives it a little kick. Smoked paprika adds a nice smoky flavor. Don't forget salt and pepper to taste! Toppings can make this dish even better. Crumbled feta cheese adds creaminess. Avocado adds healthy fats and a nice touch. Chopped cilantro gives it a fresh look. You can serve Greek yogurt or sour cream on the side for creaminess. Check out the Full Recipe to get all the details on how to make this delicious dish! - Preheat your oven to 400°F (200°C). This heat makes the sweet potatoes soft and sweet. - Wash the sweet potatoes under running water. Remove any dirt. Then, poke several holes in each potato with a fork. This helps them cook evenly. Place them on a baking sheet lined with parchment paper for easy cleanup. - In a skillet, drizzle some olive oil and heat it over medium. Add the diced red bell pepper. Sauté it for 4-5 minutes until it softens. - Next, add the rinsed black beans and corn to the skillet. Mix in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well, and cook for about 5 more minutes until everything is hot. - Once the sweet potatoes are baked, let them cool for a few minutes. Then, slice each potato lengthwise down the middle. - Use a fork to fluff the insides gently. Scoop generous portions of the filling into each sweet potato. - Top them with crumbled feta cheese, diced avocado, and fresh cilantro. Drizzle a bit more olive oil if you like. Serve with a dollop of Greek yogurt or sour cream on the side for extra creaminess. To know when sweet potatoes are done, poke them with a fork. If it goes in easily, they are ready. Bake them until they feel soft all around. For even baking, choose sweet potatoes that are similar in size. This helps them cook at the same rate. Place them on a baking sheet lined with parchment paper. This makes for easy cleanup. You can add more spices for deeper flavor. Try adding garlic powder or onion powder to the filling. A pinch of cayenne pepper can add heat if you like spice. You might also test different toppings. Try Greek yogurt, avocado, or even salsa. Each topping gives a new taste. Have a fun taste test with friends or family to find your favorite! If you want a healthier option, swap sour cream for low-fat yogurt. This gives a creamy texture with fewer calories. You can also replace feta cheese with a dairy-free option. Nutritional yeast adds a cheesy flavor without the dairy. Both swaps keep your stuffed sweet potatoes tasty and healthy. Check out the Full Recipe for more ideas! {{image_2}} For those who crave meat, you can enhance your stuffed sweet potatoes. Start by adding ground turkey or beef to the filling mix. Cook the meat in the skillet before adding the beans and corn. This adds a hearty touch. You can also sprinkle in some crispy bacon bits for extra flavor. Just cook the bacon until crispy, chop it, and mix it in. This makes each bite even more satisfying. If you prefer vegetarian meals, you have great options. Use quinoa or lentils as a protein source. Cook them separately and mix them into the filling. They add texture and flavor. You can also toss in some sautéed spinach or kale. These greens give a fresh taste and boost the nutrients in your dish. You can switch up the flavors to keep things exciting. For a Southwestern-style, add chopped jalapeños to the filling. This gives your dish a nice kick. If you want a Mediterranean twist, use olives and herbs like oregano or thyme. This adds a unique taste and aroma that pairs well with sweet potatoes. After enjoying your savory stuffed sweet potatoes, let them cool down. This will help keep them fresh. Store them in the fridge. Use airtight containers for best results. Glass or plastic containers work well. Make sure the lid seals tightly. This keeps moisture in and air out. You can reheat stuffed sweet potatoes in the microwave or the oven. The microwave is quicker. Place the sweet potato on a plate. Heat it for about 1-2 minutes. Check if it’s warm enough. If not, heat in 30-second bursts. The oven reheats slowly but keeps them crispy. Preheat your oven to 350°F (175°C). Wrap them in foil to keep the filling moist. Bake for about 15 minutes until warmed through. To freeze, first cool the stuffed sweet potatoes completely. Wrap each one in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. This prevents freezer burn. When you want to eat them, take them out of the freezer. Thaw in the fridge overnight. Reheat using the oven or microwave. Enjoy a tasty meal anytime! For the full recipe, check out the instructions above. Yes, you can use regular potatoes instead of sweet potatoes. However, sweet potatoes add a natural sweetness and rich flavor. Regular potatoes are more starchy and less sweet. This change will alter the taste and texture of your dish. I recommend sticking with sweet potatoes for the best results. Stuffed sweet potatoes can last for about 3 to 5 days in the fridge. Make sure you store them in an airtight container. This helps keep them fresh. If you see any signs of spoilage, it’s best to throw them away. Absolutely! You can make the filling a day in advance. Just store it in the fridge. When you're ready, reheat the filling before stuffing the sweet potatoes. This saves time on busy days. Keep in mind to let it cool before putting it in the fridge. Stuffed sweet potatoes pair great with many sides. Here are some ideas: - A fresh green salad - Grilled vegetables - Quinoa or rice - A light soup These sides balance the meal and add more flavor and texture. Stuffed sweet potatoes are simple and full of flavor. We covered key ingredients, step-by-step preparation, and tips to make them perfect. You can even customize the recipe to fit your taste. Whether you prefer a savory filling or a meaty variant, the options are endless. Remember to enjoy them fresh or store leftovers properly. Try these ideas to impress your family and friends. Happy cooking!

Savory Stuffed Sweet Potatoes

Elevate your dinner game with these savory stuffed sweet potatoes that are bursting with flavor and nutrition! This easy recipe combines black beans, corn, and spices for a hearty filling, topped with creamy avocado and optional feta. Perfect for any night of the week, these stuffed sweet potatoes are not only delicious but also visually stunning. Click through to explore the full recipe and get inspired to create a meal your family will love!
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 cup feta cheese, crumbled (optional)

1 avocado, diced

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Olive oil for drizzling

Greek yogurt or sour cream for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet lined with parchment paper.

      Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

        While the potatoes are baking, prepare the filling. In a skillet over medium heat, add a drizzle of olive oil and sauté the diced red bell pepper until softened (about 4-5 minutes).

          Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Mix well, cooking for an additional 5 minutes until heated through.

            Once the sweet potatoes are done baking, allow them to cool slightly before slicing them open lengthwise.

              Gently fluff the insides of each sweet potato with a fork, then scoop generous portions of the filling into each potato.

                Top the stuffed sweet potatoes with crumbled feta cheese, diced avocado, and chopped cilantro.

                  Drizzle with a bit more olive oil if desired and serve with a dollop of Greek yogurt or sour cream on the side.

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 4

                      - Presentation Tips: Serve the stuffed sweet potatoes on a colorful platter, garnished with extra cilantro and slices of lime for a fresh look.