Name: Black bean stuffed sweet potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 medium, about 8 oz each sweet potatoes, scrubbed and dried; 1 tbsp olive oil; 1 large red bell pepper, washed, seeded and diced; 2 cloves garlic, minced; 1 (15-oz) can canned black beans, drained and rinsed; 1 tsp ground cumin; ½ tsp fine salt, divided; 2 tbsp water; ½ cup plain Greek yogurt; 1 tbsp lime juice; ½ cup shredded cheddar

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Bake the sweet potatoesHeat the oven to 400°F (200°C). Prick each potato several times with a fork and set on the rimmed pan. Bake for 45–60 minutes, until a knife slides easily into the center; larger potatoes may take longer.
02Warm the bean fillingNear the end of baking, heat oil in the skillet over medium heat. Cook bell pepper for 5–6 minutes until softened. Add garlic and cumin for 30 seconds, then beans, water and ¼ tsp (1.25 mL) salt. Stir over medium-low heat for 3–4 minutes, until hot.
03Make the lime yogurtIn a small bowl, stir yogurt, lime juice and the remaining ¼ tsp (1.25 mL) salt together.
04Split, fill and finishLet potatoes stand until safe to handle. Split lengthwise and loosen the flesh with a fork. Divide hot bean filling and cheddar over them, then spoon lime yogurt on top. Serve one stuffed potato per person.

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A few useful notes

Select similarly sized sweet potatoes so they are likely to finish together.

The filling cooks while the potatoes bake; the total estimate includes that overlap.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can weights refer to the unopened contents; drain and rinse where instructed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-02. How we work.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.