Stuffed sweet potato skins are a tasty and satisfying vegetarian dish that works well as a main course or side.
This recipe uses baked sweet potatoes hollowed out and filled with seasoned black beans, creamy avocado, and fresh cilantro for a delicious flavor combination.
It's a colorful, hearty meal that is easy to prepare with simple ingredients you can find year-round.
Why You’ll Love This Recipe
- Baking the sweet potatoes until tender allows the skins to crisp up nicely when refilled and baked again.
- The black beans provide protein and fiber, balancing the creamy avocado's healthy fats.
- Fresh cilantro and lime juice brighten the flavors, making this dish fresh and vibrant.
Stuffed Sweet Potato Skins with Black Beans and Avocado
This vegetarian recipe features baked sweet potato skins filled with seasoned black beans, fresh avocado, and cilantro for a flavorful meal or side.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 stuffed sweet potato skins
Ingredients
- 4 medium sweet potatoes (about 2.5 lbs / 1.1 kg)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, peeled, pitted, and diced
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice
- Optional toppings: sour cream or Greek yogurt (for serving)
Instructions
- Prepare and bake sweet potatoes Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes. Prick each sweet potato several times with a fork. Place on a baking sheet and bake for about 35-40 minutes until tender when pierced with a fork.
- Scoop out sweet potato flesh Remove sweet potatoes from the oven and let cool slightly until safe to handle. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch (6 mm) thick shell. Reserve the flesh for another use or discard.
- Prepare the black bean filling In a medium bowl, combine the black beans with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to coat the beans with spices and oil.
- Fill the sweet potato skins Divide the seasoned black beans evenly among the sweet potato skins, pressing down lightly to fill the cavities.
- Bake the stuffed skins Return the filled sweet potato skins to the oven and bake for an additional 10 minutes at 400°F (200°C) until the skins are crisp and the beans are heated through.
- Add avocado and garnish Remove from the oven and immediately top each stuffed skin with diced avocado, chopped cilantro, and a drizzle of fresh lime juice.
Helpful Tips
- To make this recipe vegan, skip any optional sour cream topping or use a plant-based alternative.
- Make sure to choose medium-sized sweet potatoes for even cooking and easy handling.
- Leftover sweet potato flesh can be mashed and incorporated into soups, salads, or breakfast hashes.
- For a little heat, add chopped jalapeño or a splash of hot sauce to the black bean mixture.
Storage and Make-Ahead
Store leftover stuffed sweet potato skins in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven until warmed through to help keep the skins crisp.
Because avocado can brown when exposed to air, add fresh avocado only before serving.
Frequently Asked Questions
Can I prepare this recipe ahead of time?
You can prepare the sweet potato skins and black bean filling a day in advance. Assemble, add avocado, and bake shortly before serving for best texture and freshness.
Are these stuffed sweet potato skins gluten-free?
Yes, this recipe is naturally gluten-free, but always check canned beans labels to ensure no gluten-containing additives.
Can I use fresh black beans instead of canned?
Yes, but cook fresh black beans thoroughly until tender before using, and adjust seasoning as needed.
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