Can this recipe be meal prepped?

YES and it's amazing, especially for work lunches. They reheat beautifully when assembled with the black bean filling, all together in the microwave, air fryer, or oven. If you reheat the black beans separately on the stovetop, adding a splash of water or broth helps loosen them.

How do I store stuffed sweet potatoes?

Store leftovers or meal prepped sweet potatoes and filling in airtight containers in the fridge for up to 5 days. They can be stored separately or assembled with the black bean filling, but I recommend storing toppings separately. Top after reheating!

Can I freeze stuffed sweet potatoes?

Yes! For best texture, freeze the sweet potatoes and filling separately. Let the baked sweet potatoes cool, wrap tightly in parchment or beeswax wrap, and freeze in an airtight container for up to 3 months. Cool the smoky black bean filling and freeze in its own airtight container for up to 3 months.

Stuffed Sweet Potatoes with Smoky Black Beans

Description

These stuffed sweet potatoes are loaded with smoky, saucy black beans and all your favorite toppings. Cozy, nourishing, and made almost entirely from pantry staples.

Ingredients

Units Scale

3-4 sweet potatoes (medium-sized)
1 tablespoon olive oil
1/2 yellow onion, diced small
1/4 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ancho chili powder
1/2 teaspoon cumin
1/4 teaspoon chipotle powder
1/4 teaspoon cinnamon
1/2 cup broth (veggie or chicken)
1/2 cup tomato sauce
1 15-ounce can black beans, drained and rinsed
A couple handfuls of kale (or spinach)
Toppings: pickled red onions, feta, cilantro, Greek yogurt, pepitas

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Instructions

Bake sweet potatoes. Preheat your oven to 400 degrees and optionally line a sheet pan with parchment paper or reusable silicone baking mat. Wash all sweet potatoes and poke with a fork several times on each side. Bake at 400 degrees for 50-60 minutes, or until sweet potatoes are puffy and easily pierced with a fork.
Sauté aromatics. When the sweet potatoes have about 15-20 minutes left, start the black beans. Heat olive oil in a pan over medium heat. Add onion and sauté until translucent, 5-6 minutes. Add tomato paste, salt, pepper, chili powder, cumin, chipotle powder, and cinnamon. Sauté for another 2-3 minutes to deepen flavors.
Add remaining ingredients. Add black beans, tomato sauce, broth, and kale. Bring ingredients to a gentle simmer, stirring occasionally, for 5-10 minutes.
Top and serve! Remove the sweet potatoes from the oven and give them a moment to cool. Cut down the middle (not all the way in half - you want to create a pocket) and push the edges of the sweet potato together to open the pocket.

Equipment

Caraway Sauté Pan

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silicone baking mats

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Notes

Sweet potato size & doneness. Small sweet potatoes cook more quickly and could be done in 40-45 minutes. Large sweet potatoes may take even longer - 60 minutes or more, depending on size. When done, the potatoes will look puffy and will be easy to pierce with a fork through the center.
Storage & freezing instructions. Store leftovers in airtight containers in the fridge for up to 5 days. You can store the baked sweet potatoes and black bean filling separately or assembled - both work. Store toppings separately and top after reheating. You can freeze the baked sweet potatoes once completely cooled: wrap them tightly in beeswax wrap or parchment, then store in an airtight container for up to 3 months. Freeze black bean filling after completely cooled in a separate airtight container.
Optional spice. Add a dash of cayenne for a spicy kick!

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Vegetarian dinner
Method: Bake
Cuisine: Latin American Inspired

Nutrition

Serving Size: 1 stuffed sweet potato (without toppings)
Calories: 278
Sugar: 10 g
Sodium: 904.1 mg
Fat: 4.4 g
Carbohydrates: 52.3 g
Fiber: 13.7 g
Protein: 10.4 g
Cholesterol: 0 mg