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Stuffed Sweet Potatoes with Spiced Black Beans and Yogurt Cumin Sauce

  • Author: Kelsey Nixon
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


My favorite meatless Monday meal for dinner!


  • 4 medium sweet potatoes
  • 2 tablespoon olive oil
  • Kosher salt and cracked black pepper


  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 jalapeno, stemmed, seeded and finely diced
  • 1 (15 oz.) can black beans, rinsed and drained
  • Kosher salt

Yogurt Sauce:

  • 1 cup Greek yogurt
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 teaspoon ground cumin
  • Kosher salt
  • 1⁄2 avocado, diced for topping


  1. Preheat oven to 425 degrees F. Rub the sweet potatoes in olive oil. Season with salt and pepper. Prick with a fork and roast on a foil lined sheet tray for 45 minutes to 1 hour or until soft.
  2. In the meantime, toast the chile powder, coriander and cumin in a dry skillet until fragrant. Add the jalapeno and black beans . Season to taste with salt.
  3. For the sauce, combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
  4. To assemble the stuffed potatoes, cut down the middle and stuff with the spiced black beans. Finish by topping with yogurt sauce, chopped cilantro, and diced avocado.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Keywords: Sweet Potatoes, Stuffed, Black Beans