Description
Warm, sweet, and tangy roasted sweet potatoes filled with creamy feta and smoky black beans, topped with fresh lime and cilantro.
Ingredients
Scale
- 4 medium sweet potatoes (about 800 g / 1.8 lb total)
- 1 can black beans (400 g / 15 oz drained)
- 120 g (4 oz) feta cheese, crumbled
- 30 ml (2 tbsp) olive oil
- 1 small yellow onion (100 g / 3.5 oz), finely diced
- 2 cloves garlic (6 g), minced
- 1 tsp ground cumin (2 g)
- 1/2 tsp smoked paprika (1 g)
- Juice of 1 lime (about 30 ml / 2 tbsp)
- 1 tsp honey or maple syrup (5 ml)
- 15 g (1/2 cup) fresh cilantro, chopped
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). Prick the sweet potatoes with a fork and rub with olive oil and salt. Roast for 45–55 minutes.
- Heat a small skillet over medium with olive oil. Sauté the onion for 5–6 minutes until translucent. Add garlic and cook for 30 seconds.
- Add the drained black beans, cumin, and smoked paprika to the skillet. Cook for 3–4 minutes, mashing some beans to create a creamy texture.
- Remove from heat and stir in lime juice, honey or maple, and crumbled feta. Season with salt and pepper.
- Cut the roasted sweet potatoes lengthwise and scoop out some flesh. Mix with the bean mixture.
- Spoon the filling back into the potato shells and top with remaining feta. Return to the oven at 190°C (375°F) for 8–10 minutes.
- Top with cilantro, a squeeze of lime, and drizzle of olive oil before serving.
Notes
For a vegan version, replace feta with crumbled firm tofu or vegan feta.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 460
- Sugar: 16g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 15mg