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Olivia

Baked Sweet Potato Stuffed with Black Beans and Corn

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Baked sweet potato stuffed with black beans and corn. A simple plant-forward meal with natural sweetness and rich texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Calories: 296
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 large sweet potatoes halved lengthwise
  • 1 cup black beans cooked and drained
  • 1 cup corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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06/12/2026 01:01 am GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Place sweet potato halves cut-side up on a baking tray.
  3. Brush with olive oil and season with salt and black pepper.
  4. Bake for 35-40 minutes until tender.
  5. In a bowl, combine black beans, corn, cumin, and paprika.
  6. Mix well and heat briefly in a skillet if desired.
  7. Remove sweet potatoes from the oven.
  8. Gently fluff the centers with a fork.
  9. Fill each sweet potato half with the black bean and corn mixture.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 296kcalCarbohydrates: 51gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 180mgPotassium: 805mgFiber: 10gSugar: 9gVitamin A: 24437IUVitamin C: 7mgCalcium: 72mgIron: 3mg

Notes

• Add avocado or salsa before serving for extra flavor
• Use roasted corn for a deeper taste
• A squeeze of lime juice brightens the dish nicely

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