Stuffed sweet potatoes are one of those go-to meals that feel a bit special but take hardly any effort. The base is simple: sweet potatoes baked until tender and caramelised, then loaded up with whatever you fancy. In this version, we’re going with a savoury veggie filling, think black beans, red onion, smoky spices, a little cheese, and a dollop of yoghurt or guac on top. It’s colourful, full of flavour, and really satisfying.
They make a great weeknight dinner, especially if you’re after something wholesome but still comforting. Plus, they’re really easy to adapt—swap in leftover chicken, change up the toppings, or keep it vegan. Once you’ve made them once, you’ll start stuffing sweet potatoes with just about anything.
If you like colourful, veggie-packed meals like this, check out my Vibrant Vegan Buddha Bowl...it’s fresh, filling, and full of flavour.
🍴 Tools You’ll Need
Baking Tray – A non-stick tray like this is ideal for roasting sweet potatoes evenly.
Sharp Knife – A good kitchen knife like this makes chopping quicker and safer.
Non-Stick Frying Pan – A pan like this works perfectly for heating the filling.
Garlic Press – Optional, but this one saves time and mess.
Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- ½ red onion finely chopped
- 1 garlic clove minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tin 200g black beans, drained and rinsed
- ½ tin 200g sweetcorn, drained
- Salt and black pepper to taste
- 30 g grated cheddar cheese optional
- 2 tbsp plain yoghurt or sour cream optional
- Fresh coriander or parsley chopped (to garnish)
- Lime wedges to serve
Instructions
- Preheat the oven to 200°C (180°C fan). Prick the sweet potatoes all over with a fork and place them on a baking tray, I roast the sweet potatoes on a non-stick baking tray like this one…easy to clean and holds its shape well. Roast for 40–45 minutes, or until soft and caramelised.
- Meanwhile, heat the olive oil in a frying pan over medium heat. Add the chopped red onion and cook for 4–5 minutes until softened. I cook the filling in a non-stick frying pan like this one….no sticking and super easy to clean.
- Stir in the garlic, cumin, and smoked paprika. Cook for another minute until fragrant. You can mince the garlic by hand or use a garlic press like this to make it quicker.
- Add the black beans and sweetcorn, season with salt and pepper, and cook for 3–4 minutes until everything is heated through.
- When the sweet potatoes are ready, carefully slice them open down the middle and fluff the insides slightly with a fork.
- Spoon the filling into each sweet potato. Top with grated cheese if using, and return to the oven for 5 minutes to melt.
- Finish with a dollop of yoghurt or sour cream, sprinkle with fresh herbs, and serve with lime wedges.
Top Tips for Stuffed Sweet Potatoes
Choose evenly sized sweet potatoes so they bake at the same rate and cook through properly.
Microwave shortcut: Short on time? Microwave the sweet potatoes for 6–8 mins (pierced with a fork), then finish in the oven to crisp the skin.
Make it vegan: Just skip the cheese and yoghurt, or use plant-based alternatives.
Spice it up: Add a pinch of chilli flakes or a dash of hot sauce to the filling if you like a bit of heat.