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Roasted sweet potatoes split open and stuffed with black beans, topped with yogurt-lime sauce

Stuffed Sweet Potatoes

A real dinner built from simple parts: roasted sweet potato, spiced beans, and a bright yogurt-lime finish.

Total: 55 minActive: 15 minDifficulty: EasyYield: 4 ServingsTemp: 425°F

Timing: 55 mins

Gluten-FreeVegetarianMexican

Key move

Roast sweet potatoes until truly tender, and season the beans aggressively--starch needs salt and acid to taste alive.

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The Setup

  • Sheet Pan
    half sheet
  • Skillet
    10-inch
  • Mixing Bowl

The Mise en Place

5 of 14

Your prep station before cooking begins

Yogurt Lime Sauce (0/3)

¾ cupsgreek yogurt, plain full-fat(no added sugar)
2 tbsplime juice(about 1 lime)
¼ tspkosher salt(tiny pinch)

Roasted Sweet Potatoes (0/2)

4 wholesweet potatoes(medium, scrubbed)
2 tspolive oil(for rubbing skins)

My sweet potatoes are still a bit firm, not creamy.

Ah, it sounds like they needed just a little more time in the oven.

This bean filling tastes a little... bland.

I hear you. Black beans can be a bit shy, they really need a flavor wake-up call. Try adding just a tiny pinch more salt and a fresh squeeze of lime. Trust me, that salt and acid a…

Chef's Notes

Storage

Refrigerate up to 4 days. Reheat potatoes and beans separately; add sauce after reheating.

The Method

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