Stuffed Sweet Potato with Chips and Salsa
Print Recipe

Black Bean Stuffed Sweet Potatoes

Prep Time10 mins
Cook Time1 hr 15 mins
Servings: 4


  • 2 medium to large sweet potatoes
  • 2 tablespoons olive oil
  • 1 small white onion
  • 4 garlic cloves
  • 1 red bell pepper diced
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon kosher salt
  • Zest of 1 lime
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 1 can black beans drained

Optional For Serving

  • Guacamole or cubed avocado
  • Shredded cheese (such as a smoked cheddar, or Monterrey jack)
  • Toasted pumpkin seeds
  • Pickled jalapeno
  • Chopped cilantro
  • Hot sauce


  • Preheat the oven to 350. Wash the sweet potatoes and scrub them if necessary, since you’ll be eating the skin. Poke a few holes in the potato with a sharp knife to allow the steam to escape while baking, and place on a baking sheet. Bake until soft and fully cooked, about an hour depending on the size of the sweet potato.
  • While the potatoes are roasting, make your bean filling. Start by warming the oil in a medium saucepan. Saute the onion with a pinch of salt until softened, about 8-10 minutes. Add in the garlic, pepper, cumin, oregano, cinnamon, salt, allspice, and lime zest and cook for 1 minute, stirring. Add in the tomato paste and cook, stirring, for another minute, then pour in the chicken stock. Add the beans and bring to a low simmer. Taste for seasoning and add more salt if needed, and keep warm until the sweet potatoes are finished.
  • To serve, Split the sweet potatoes in half lengthwise, and push the flesh around with the back side of a spoon to make room for the beans. Place in a shallow serving bowl and top with a scoop of black beans.Top as desired.