Smart Recipe Kitchen

2026-04-24

These stuffed sweet potatoes are hearty, inexpensive, and flexible enough for an easy weeknight dinner or meal prep lunch. Serves 4.

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 can black beans, drained and rinsed
• 1/2 cup salsa
• 1 avocado, diced
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Instructions:

1. Heat the oven to 425°F. Pierce the sweet potatoes and bake directly on the rack for 40 to 50 minutes until tender.
2. Near the end of baking, heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook 5 minutes.
3. Stir in garlic, smoked paprika, cumin, and salt. Add black beans and salsa. Cook 3 to 4 minutes until heated through.
4. Split the sweet potatoes and fluff the insides with a fork. Spoon the bean mixture into each potato.
5. Top with avocado, cilantro, and a squeeze of lime. Serve warm.

Why it works: The sweet potatoes provide the base and the bean filling adds smoky, savory contrast without much cost.

Timing: Prep 10 minutes, cook 50 minutes, total about 1 hour.