Black Bean–Stuffed Sweet Potatoes with Cilantro Lime Yogurt

If you want an easy, satisfying vegetarian dinner, these Black Bean Stuffed Sweet Potatoes are a great choice. They use simple ingredients, are quick to customize, and make a filling, nutritious meal.

This recipe has been one of the most popular on my site for years. I first posted it in 2016 and updated it since then. It’s versatile—next week I’ll share a video showing four ways to make stuffed sweet potatoes, including chickpea, breakfast, and guacamole variations.

I discovered the delicious combination of black beans and sweet potatoes at a vegan restaurant in Nashville. I loved the flavor so much I recreated their black bean and sweet potato tacos, and since then I’ve enjoyed pairing sweet potatoes with savory fillings in many forms.

One reason this recipe is a favorite at home is how well it works for meal prep. Roast a batch of sweet potatoes at the start of the week to use for lunches and dinners. Pack the cooked sweet potato and black bean mixture separately, then reheat and combine when you’re ready to eat.

Ingredients needed

• Sweet potatoes – I usually bake them in the oven, though you can speed things up with an Instant Pot method if preferred.
• Black beans – cook your own or drain and rinse a can for convenience.
• Onion and optional veggies – the recipe uses onion, but bell peppers or other sautéed vegetables are easy additions.
• Spices – a simple mix that resembles taco seasoning works well; adjust to taste.

How to make this recipe

1. Preheat the oven to 350°F (175°C). Bake whole sweet potatoes on a lightly greased tray for about 55–65 minutes, or until a fork easily pierces the center. Cooking time varies with size.

2. While the potatoes roast, prepare the cashew crema by whisking together cashew cream (or sour cream/Greek yogurt), lime juice, and black pepper. Set aside.

3. When the potatoes have about 10 minutes left, heat olive oil in a skillet over medium heat. Add diced red onion and sauté until translucent, about 5 minutes. Stir in garlic powder, onion powder, cumin, chili powder, and salt and cook another 2–3 minutes to bloom the spices.

4. Add drained, rinsed black beans to the skillet and cook, stirring, until heated through, about 4–5 minutes. Remove from heat.

5. Let the baked sweet potatoes cool slightly. Cut them open and mash the flesh a bit with a fork so it’s easy to top and scoop.

6. Divide the black bean mixture among the potatoes and top with chopped avocado, cilantro, and the cashew crema. Serve immediately.

This dish is simple to make, very customizable, and ideal for weekly meal prep. If you try it, enjoy—and feel free to personalize the toppings and spices to suit your taste.