Frugal Feasts Easy Southwest Stuffed Sweet Potatoes Recipe

I absolutely love this Southwest Stuffed Sweet Potato recipe because it’s like a flavor explosion in every bite, blending the perfect balance of spicy, creamy, and tangy with wholesome ingredients. Plus, it’s super easy to make and totally Instagram-worthy, hitting all the right notes for a cozy night in or a casual dinner party with friends.

I adore fashioning affordable culinary delights, and my son, Nathan, currently a sophomore at Yale, has said that for such a budget, these easy-to-make Southwest Stuffed Sweet Potatoes are a filling, nutritious, and hearty meal. I pack black beans and corn, seasoned with a hefty dose of cumin and a little smoked paprika, into these sweet potatoes.

Black beans and corn are indeed cheap; together, they are very nice, but also, they are full of good stuff for you.

Ingredients

Sweet potatoes: High in fiber and beta-carotene; inherently sweet.

Heart-healthy fat that enhances flavor: olive oil.

Black beans: High in protein and fiber; and adds creaminess.

Kernels of Corn: Supplies inherent sweetness and texture.

Lime Juice: Provides a revitalizing citrus bite.

Avocado: A smooth, textural delight; plentiful in healthful fats.

Ingredient Quantities

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked corn kernels
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese (optional)
• Sour cream or plain Greek yogurt for serving (optional)
• Hot sauce for serving (optional)

Instructions

1. Your oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius). The sweet potatoes should be washed completely and dried to a certain degree. Each sweet potato should be pierced multiple times with a fork.

2. Put the sweet potatoes on a baking sheet and bake for 45–60 minutes or until tender and easy to pierce with a fork.

3. As the sweet potatoes bake, I heat olive oil in a skillet over medium heat. I add the chopped red onion and sauté until it becomes translucent.

4. Combine the black beans and cooked corn with the sautéed onions in a skillet. Season the mixture with garlic powder, ground cumin, and smoked paprika, and then add an appropriate amount of chili powder, salt, and black pepper. Adjunctive flavors just might change your life.

5. Allow the mixture to cook for roughly 5 minutes, letting the spices permeate the beans and corn. Take the pot off the heat and mix in the lime juice and freshly chopped cilantro.

6. After baking, take the sweet potatoes out of the oven and allow them to cool for just a bit. With a knife, cut each one down the middle, lengthwise. Make sure not to cut all the way through the potato.

7. Carefully use a fork to fluff the interior of the sweet potatoes, creating enough room for the stuffing.

8. The black bean and corn mixture should be evenly spooned into each sweet potato.

9. Diced avocado is to be the crown jewel atop each stuffed sweet potato, but shredded cheddar cheese can fill that purpose, too—especially for those who prefer a little more pizzazz on their healthy dish.

10. Present the pairs in the following way (1, 2; 3, 4; etc.): Serve these warm, not too hot, but not too cool either, with a dollop of sour cream or plump glob of plain Greek yogurt. Pour on the hot sauce, if you so desire, and then eat these Southwest Stuffed Sweet Potatoes in all their delicious and nutritious glory.

Equipment Needed

1. Oven
2. Baking sheet
3. Fork (for piercing and fluffing sweet potatoes)
4. Skillet
5. Stove (for the skillet)
6. Knife (for chopping and cutting)
7. Cutting board
8. Spoon (for mixing and spooning the mixture)
9. Measuring spoons (for spices and olive oil)
10. Can opener (for black beans)
11. Mixing bowl (optional, for combining ingredients)

FAQ

• Can I use a different type of potato?Indeed, you can use standard potatoes in place of sweet potatoes; however, the distinct taste of sweet potatoes pairs perfectly with the flavors of the Southwest.
• How do I know when the sweet potatoes are cooked?When they are fork-tender, the sweet potatoes are ready. This usually happens after they’ve been baking for 45-50 minutes at 400°F.
• Can I prepare this dish in advance? Yes, you can bake the sweet potatoes and prepare the filling a day in advance. Store them separately and assemble them just before serving.
• Is this recipe vegan?This recipe is vegan without the optional cheese and sour cream. If you want to make this dish entirely vegan, use vegan cheese and yogurt substitutes.
• Can I add meat to this recipe?Definitely, adding cooked and seasoned chicken or ground beef would make excellent additions to the filling.
• What can I use instead of cilantro?If you do not like cilantro, you can substitute fresh parsley or green onions, both of which are flavor-packed alternatives.
• What sides go well with these stuffed sweet potatoes?This dish would pair wonderfully with either a basic green salad or a Mexican-style rice.

Substitutions and Variations

Substitute canola oil or vegetable oil for olive oil.
Cumin, ground: if you don’t have this on hand, you can use ground coriander or garam masala for a different flavor profile.
Paprika that has been smoked: replace it with standard paprika or chipotle powder if you want more heat.
Pinto beans or kidney beans can be used in place of black beans.
Cilantro, fresh: replace with fresh parsley or green onions for a milder flavor.

Pro Tips

1. Roast the Corn for Extra Flavor Before mixing with the black beans, consider roasting the corn kernels in a dry skillet or in the oven for a few minutes until they are slightly charred. This adds a smoky depth to the filling.

2. Season the Sweet Potatoes While baking, brush the sweet potatoes with olive oil and sprinkle a little salt and pepper on the skin. This will enhance their flavor and make the skin tastier.

3. Mash Some Avocado Instead of just dicing, mash a part of the avocado with a little lime juice, salt, and pepper. Spread this mash inside the sweet potatoes before adding the black bean mixture. This will create a creamy base layer.

4. Add a Crunchy Topping For some texture contrast, sprinkle some crushed tortilla chips or toasted pumpkin seeds over the top just before serving.

5. Prepare in Advance The black bean and corn mixture can be made a day ahead and stored in the fridge. Simply reheat it gently before stuffing the sweet potatoes for a quicker meal prep.