Stuffed Sweet Potatoes
Dinner
Fluffy baked sweet potatoes loaded with spiced black beans, corn, avocado crema, and fresh pico de gallo. A complete meal in one delicious package.
Prep Time: 10 mins
Cook Time: 45 mins
Servings: 2
Ingredients
- • 2 large sweet potatoes
- • 1 can (15 oz) black beans, drained and rinsed
- • 1/2 cup corn kernels
- • 1 tsp cumin
- • 1/2 tsp chili powder
- • 1 avocado
- • 2 tbsp lime juice
- • 1/4 cup fresh pico de gallo (diced tomato, onion, cilantro, jalapeño)
- • Salt and pepper to taste
- • Hot sauce for serving
Instructions
1
Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork.
2
Bake directly on the oven rack for 40-45 minutes until fork-tender.
3
While potatoes bake, warm black beans with cumin, chili powder, corn, and a splash of water in a small saucepan.
4
Make the avocado crema: mash avocado with lime juice and a pinch of salt until smooth.
5
Slice each sweet potato open and fluff the insides with a fork.
6
Fill with seasoned black beans and corn, dollop with avocado crema, and top with fresh pico de gallo.
7
Finish with hot sauce and serve immediately.