Foodedo recipe

Veggie Stuffed Sweet Potatoes

Name: Veggie Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 sweet potato (halved); 1 tbsp olive oil; 400 g black beans (drained); 150 g corn; 1 red bell pepper (finely diced); 0.5 red onion (finely chopped); 1 tsp cumin; 0.5 tsp smoked paprika

50 min ·

These veggie stuffed sweet potatoes are a weeknight winner — naturally sweet, caramelized potato halves piled high with a smoky, spiced black bean and corn filling. They come together in under an hour with minimal effort and maximum flavor.

Ingredients

8 items

4sweet potatohalved
1 tbspolive oil
400 gblack beansdrained
150 gcorn
1red bell pepperfinely diced
½red onionfinely chopped
1 tspcumin
½ tspsmoked paprika

Method

3 steps

Step 1. Roast the sweet potatoes: Preheat your oven to 200°C (180°C fan / 400°F). Place the sweet potato halves cut-side up on a lined baking tray, drizzle with olive oil, and season generously with salt and pepper. Flip them cut-side down and roast for 30–35 minutes, until the flesh is completely tender when pierced with a fork and the cut sides are lightly caramelized.
Step 2. Warm the filling: While the potatoes roast, heat a splash of olive oil in a medium pan over medium heat. Add the red onion and red bell pepper and cook for 3–4 minutes until softened. Stir in the cumin and smoked paprika and cook for 30 seconds until fragrant, then add the black beans and corn. Season with salt and pepper and stir everything together until warmed through, about 2 minutes.
Step 3. Stuff and serve: Flip the roasted sweet potato halves cut-side up and use a fork to gently press and fluff the flesh, creating a little well for the filling. Spoon the warm bean mixture generously over each half and serve immediately.