Black Bean Stuffed Sweet Potatoes (Print version)
Roasted sweet potatoes make a soft, naturally sweet base for a smoky black bean and corn filling.
# Ingredients:
Ingredients
01 -
4 medium sweet potatoes
02 -
1 tbsp olive oil
03 -
1 small onion, diced
04 -
2 garlic cloves, minced
05 -
240 g drained black beans
06 -
150 g corn kernels
07 -
1 tsp ground cumin
08 -
½ tsp smoked paprika
09 -
100 g grated cheddar
10 -
¼ tsp salt
# Instructions:
01 -
Heat oven to 200°C / 400°F. Scrub sweet potatoes, pierce them several times and place on a lined baking tray. Bake 45–60 minutes until a knife slides easily through the center.
02 -
While they bake, heat oil in a skillet. Cook onion over medium heat for 6–8 minutes until softened, then stir in garlic, cumin, paprika and salt for 1 minute.
03 -
Add drained beans and corn with 2 tablespoons water. Cook 4–5 minutes until hot, stirring gently.
04 -
Cut a lengthwise slit in each cooked sweet potato without cutting through the base. Open carefully and fluff the flesh with a fork.
05 -
Divide the bean mixture among the four potatoes, mounding it inside the openings. Sprinkle evenly with cheddar.
06 -
Return to the oven for 5–8 minutes until cheese melts and the filling is hot. Serve one stuffed potato per person.
07 -
Refrigerate cooled leftovers within two hours for up to three days. Reheat until hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.