Use even-sized sweet potatoes: So they cook at an even rate.

Don’t forget to prod the potatoes: This helps the heat permeate the potato and also stops steam from building up within and causing potato explosions.

Finely dice the veggies: So you can eat a bit of everything in each bite of these southwest black bean stuffed sweet potatoes.

Here are some tips for making delicious Stuffed Sweet Potatoes:

General Tips

1. Choose the right sweet potatoes: Select sweet potatoes that are high in moisture and have a sweet, nutty flavor. Look for sweet potatoes with a reddish-brown or orange skin.
2. Bake, don’t boil: Baking sweet potatoes brings out their natural sweetness and gives them a fluffy interior. Boiling can make them watery and unappetizing.
3. Don’t overbake: Sweet potatoes can quickly go from perfectly cooked to overcooked and dry. Check on them frequently during the baking time.

Filling and Topping Tips

1. Get creative with fillings: Experiment with different fillings, such as black beans, salsa, avocado, sour cream, and shredded cheese.
2. Add some crunch: Top your stuffed sweet potatoes with crunchy elements like chopped nuts, seeds, or crispy bacon.
3. Balance flavors: Make sure your filling and toppings balance sweet, savory, spicy, and tangy flavors.

Cooking and Preparation Tips

1. Poke some holes: Poke a few holes in each sweet potato with a fork to allow steam to escape during baking.
2. Wrap in foil: Wrap sweet potatoes in foil to retain moisture and heat during baking.
3. Let them cool: Let stuffed sweet potatoes cool for a few minutes before serving to make them easier to handle.

Storage and Reheating Tips

1. Store in the fridge: Store cooked stuffed sweet potatoes in the fridge for up to 3 days.
2. Reheat in the oven: Reheat stuffed sweet potatoes in the oven at 375°F (190°C) for about 15-20 minutes, or until warmed through.
3. Freeze for later: Freeze cooked stuffed sweet potatoes for up to 2 months. Simply thaw and reheat when needed.

Nutrition