Uploaded July 2016 | Updated September 2026, 6 hours ago
Makes: 4 servings
Ready In: Less than 30 minutes
Ingredients
2 medium sweet potatoes, scrubbed clean
1/2 cup diced bell peppers
2/3 cup black beans, rinsed and drained
1/2 cup corn (frozen, fresh, or canned)
1/8 teaspoon ground cumin
1/4 teaspoon chili powder
2 limes, juiced
Salsa
1/2 avocado, diced
Cilantro, to garnish (optional)
Directions
1. Preheat oven to 400 degrees.
2. Use a fork to prick holes in potatoes. Place on a foil-lined baking sheet and bake for 45 to 50 minutes or until flesh is soft.
3. Meanwhile, combine peppers, black beans, corn, cumin, chili powder, and lime juice in a bowl. Set aside to let flavors develop.
4. Remove sweet potatoes from oven. Cut slits down each lengthwise, and pull apart to create a well for fillings.
5. Spoon 2 tablespoons salsa and corn and bean mixture into each potato.
6. Top with avocado and cilantro, if desired.
Makes: 4 servings
Ready In: Less than 30 minutes
Ingredients
2 medium sweet potatoes, scrubbed clean
1/2 cup diced bell peppers
2/3 cup black beans, rinsed and drained
1/2 cup corn (frozen, fresh, or canned)
1/8 teaspoon ground cumin
1/4 teaspoon chili powder
2 limes, juiced
Salsa
1/2 avocado, diced
Cilantro, to garnish (optional)
Directions
1. Preheat oven to 400 degrees.
2. Use a fork to prick holes in potatoes. Place on a foil-lined baking sheet and bake for 45 to 50 minutes or until flesh is soft.
3. Meanwhile, combine peppers, black beans, corn, cumin, chili powder, and lime juice in a bowl. Set aside to let flavors develop.
4. Remove sweet potatoes from oven. Cut slits down each lengthwise, and pull apart to create a well for fillings.
5. Spoon 2 tablespoons salsa and corn and bean mixture into each potato.
6. Top with avocado and cilantro, if desired.
