Mediterranean Stuffed Sweet Potatoes with Black Bean and Corn Salsa
These stuffed sweet potatoes are hearty, colorful, and packed with Mediterranean-inspired freshness. The sweet potatoes provide a naturally creamy and slightly sweet base, while the black bean and corn salsa adds a savory, smoky, and zesty bite. Topped with guacamole and fresh cilantro, this dish works well as a healthy vegetarian dinner, a light lunch, or even a party dish.
Time: About 55 minutes (45 minutes baking, 10 minutes prep for filling and toppings)
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes
2 tbsp olive oil
Pinch of salt
For the Filling:
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 small red onion, finely diced
1 poblano pepper, diced (optional)
1/2 cup fresh salsa (store-bought or homemade)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt (adjust to taste)
1/4 tsp black pepper
Juice of 1 lime
Toppings:
Guacamole (about 1/2 cup or to taste)
Fresh cilantro, chopped
Instructions
Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C).
Scrub the sweet potatoes, pat them dry, and pierce each one several times with a fork.
Rub them with olive oil and sprinkle lightly with salt.
Place on a baking sheet lined with parchment paper and bake for 40–45 minutes, or until tender when pierced with a fork.
Make the Filling:
While the sweet potatoes are baking, heat a skillet over medium heat.
Add the black beans, corn, diced red onion, and poblano pepper (if using).
Stir in salsa, cumin, chili powder, garlic powder, salt, and black pepper.
Cook for about 5–7 minutes, until everything is heated through and well combined.
Remove from heat and stir in lime juice.
Assemble the Dish:
Once the sweet potatoes are cooked, let them cool for a few minutes.
Slice each potato lengthwise and gently mash the inside with a fork to create space for the filling.
Spoon the black bean and corn salsa mixture generously into each sweet potato.
Add Toppings:
Top with guacamole and sprinkle with fresh cilantro.
Serve warm.
Tips
Check doneness early: Sweet potatoes can vary in size. Start checking around 35 minutes to avoid overbaking.
Crispier skins: Rub a little extra olive oil on the skins before baking for a slightly crisp outer layer.
Balance flavors: If your salsa is already spicy, reduce the chili powder or skip the poblano pepper.
Make ahead: You can bake the sweet potatoes up to 2 days in advance. Store in the fridge, then reheat and fill before serving.
Extra creamy: Stir a spoonful of Greek yogurt into the bean-corn mixture for creaminess and protein.
Variations
Mediterranean twist: Swap salsa for chopped tomatoes, cucumber, olives, and a drizzle of tahini sauce instead of guacamole.
Protein boost: Add grilled chicken, shrimp, or crumbled feta cheese on top.
Spice it up: Use chipotle powder or smoked paprika for a smoky kick.
Kid-friendly: Leave out the poblano pepper and chili powder for a milder version.
Fresh crunch: Add diced avocado, cherry tomatoes, or shredded lettuce as toppings for extra freshness.
Q&A
Q: Can I make these vegan?
A: Yes, they’re naturally vegan as long as you use dairy-free guacamole and no cheese.
Q: Can I use regular potatoes instead of sweet potatoes?
A: You can, but you’ll lose the natural sweetness that balances the spicy bean filling. Sweet potatoes give the best contrast.
Q: How do I store leftovers?
A: Store the stuffed sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving. Add guacamole fresh.
Q: Can I meal prep this?
A: Yes. Bake the sweet potatoes and prep the filling ahead of time. Store separately and assemble when ready to eat.
Nutrition Facts
(per serving, based on 4 servings)
Calories: ~330
Protein: 9g
Carbohydrates: 60g
Dietary Fiber: 12g
Sugars: 10g
Fat: 9g
Saturated Fat: 1.5g
Sodium: 420mg
Vitamin A: Over 200% of daily needs
Vitamin C: 35% of daily needs
(Values are estimates and will vary based on salsa, guacamole, and toppings used.)
Final Conclusion
Mediterranean Stuffed Sweet Potatoes with Black Bean and Corn Salsa are a healthy, satisfying, and colorful meal that works for both weeknight dinners and casual entertaining. The roasted sweet potatoes balance perfectly with the smoky, tangy bean and corn filling, while guacamole and cilantro add freshness on top. They’re easy to make, naturally gluten-free, and can be customized for any taste or diet.