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Ultimate Loaded Veggie Stuffed Sweet Potatoes

Close-up of a Loaded Veggie Stuffed Sweet Potato topped with black beans, corn, broccoli, and a creamy green sauce.
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A recipe for baked sweet potatoes filled and topped generously with savory vegetables and creamy sauces.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup chopped broccoli florets
  • 1 cup chopped bell pepper (any color)
  • 1 cup cooked black beans, rinsed
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese (optional, omit for vegan)
  • 1/4 cup chopped fresh cilantro
  • For Creamy Topping: 1/2 cup plain Greek yogurt or vegan sour cream alternative
  • For Creamy Topping: 1 tablespoon lime juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a fork.
  2. Rub the potatoes lightly with olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet.
  3. Bake for 45 to 60 minutes, or until the potatoes are tender when squeezed.
  4. While the potatoes bake, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the diced red onion and cook until softened, about 3 minutes.
  6. Add the minced garlic, broccoli, and bell pepper. Cook for 5 to 7 minutes until the vegetables are tender-crisp.
  7. Stir in the black beans, corn, chili powder, and cumin. Cook for 2 minutes until heated through. Season with salt and pepper.
  8. Once the sweet potatoes are done, carefully slice them lengthwise down the center, opening them up without cutting all the way through. Fluff the inside flesh gently with a fork.
  9. Spoon the vegetable filling evenly into the opened sweet potatoes.
  10. Mix the Greek yogurt (or vegan alternative) with lime juice for the creamy topping. Drizzle this mixture over the filled potatoes.
  11. Sprinkle with feta cheese (if using) and fresh cilantro. Serve immediately.

Notes

  • To speed up cooking, microwave the potatoes for 5 to 8 minutes until slightly soft before baking them for 20 minutes to finish.
  • For a richer flavor, roast the vegetables separately before adding them to the filling mixture.
  • You can substitute the filling vegetables with roasted mushrooms, spinach, or diced zucchini.

Nutrition

Find it online: https://epicureempire.com/loaded-veggie-stuffed-sweet-potatoes/