Stuffed Sweet Potatoes with Chipotle Black Beans, Avocado & Cilantro Lime Crema
This recipe takes naturally sweet roasted sweet potatoes and fills them with a smoky chipotle black bean mixture, creamy avocado, and a tangy cilantro lime crema. It’s comforting yet light, perfect as a main course for lunch or dinner.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings:4
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes, scrubbed
1 tbsp olive oil
½ tsp salt
For the Chipotle Black Beans
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can (15 oz / 425 g) black beans, drained & rinsed
1 chipotle pepper in adobo sauce, finely chopped (or 1–2 tsp chipotle paste)
½ tsp cumin
½ tsp smoked paprika
¼ tsp salt
2 tbsp water
For the Cilantro Lime Crema
½ cup Greek yogurt or sour cream
Juice of 1 lime
2 tbsp fresh cilantro, chopped
1 garlic clove, minced
Pinch of salt
Toppings
1 ripe avocado, diced
Fresh cilantro leaves
Lime wedges
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Rub sweet potatoes with olive oil and sprinkle with salt.
Place on a baking sheet and roast for 40–45 minutes, until fork-tender.
2. Prepare the Black Bean Filling
Heat olive oil in a skillet over medium heat.
Saute onion for 4–5 minutes until softened, then add garlic.
Stir in black beans, chipotle pepper, cumin, smoked paprika, and salt.
Add water, mash some beans lightly with a fork for texture, and cook 5–6 minutes until saucy.
3. Make the Cilantro Lime Crema
In a small bowl, mix yogurt, lime juice, cilantro, garlic, and salt until smooth. Chill until serving.
4. Assemble the Stuffed Sweet Potatoes
Slice roasted sweet potatoes lengthwise and gently open.
Spoon chipotle black beans inside.
Top with diced avocado, drizzle with cilantro lime crema, and garnish with fresh cilantro.
Serve with lime wedges.
Notes & Tips
Spice level: Adjust chipotle to taste (add more for smoky heat, less for mild).
Meal prep: Roast sweet potatoes ahead of time and reheat before stuffing.
Make it vegan: Use dairy-free yogurt or cashew cream for the crema.
Extra toppings: Pickled red onions, shredded cheese, or corn kernels work great.
Frequently Asked Questions
Q: Can I use regular potatoes instead of sweet potatoes?
Yes – but cooking time may increase slightly. Sweet potatoes add natural sweetness that pairs well with chipotle.
Q: Can I make this oil-free?
Yes – skip the oil and sauté onions in a splash of water or broth.
Q: Can I meal-prep this?
Absolutely! Store roasted potatoes, beans, and crema separately, then assemble when ready.
Nutritional Information
Calories: 380
Protein: 11 g
Carbohydrates: 58 g
Fiber: 13 g
Fat: 13 g
Saturated Fat: 3 g