Description
A comforting stuffed sweet potato dish filled with creamy avocados, hearty black beans, and zesty cilantro lime crema.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil
- Optional toppings: diced tomatoes, corn, green onions
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry your sweet potatoes thoroughly. Pierce them a few times with a fork, then rub them with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet and pop them in the oven. Bake for 45-60 minutes, or until they are tender.
- While the sweet potatoes are baking, prepare the cilantro lime crema. In a blender or food processor, combine sour cream, lime juice, garlic, cilantro, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, mix the drained black beans, diced avocado, and additional lime juice.
- Once the sweet potatoes are done baking, take them out and let them cool for a few minutes.
- Slice each sweet potato open lengthwise. Fill each one generously with the black bean and avocado mixture.
- Drizzle the cilantro lime crema on top of the stuffed sweet potatoes.
- Serve warm and enjoy!
Notes
These stuffed sweet potatoes can stand alone as a meal or pair nicely with a side salad or grilled vegetables. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg