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Baked Stuffed Sweet Potatoes
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Baked Stuffed Sweet Potatoes

The instructions are for a warm version of the filling but if you prefer to serve it as a raw topping, just combine the corn, black beans and only 2 Tablespoons of the onion and 1 minced garlic clove along with the 2 Tablespoons scallions and 2 Tablespoons cilantro, the tomatoes and avocado - season to taste with salt and pepper and additional spices if desired
Course Lunch or Dinner
Cuisine Vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 - 2 1/2 cups filling
Author Deb Delozier | Vegelicious Kitchen


  • 4 medium/ large sweet potatoes - try to get the fatter ones and not the long skinny ones
  • 1/4 cup red onion chopped small
  • 2 cloves garlic minced
  • 1/2 cup corn kernels frozen, fresh or canned
  • 3/4 cup canned black beans rinsed
  • salt and pepper to taste
  • 1 in ripe avocado cut chunks
  • 1/2 fresh lime to squeeze on avocado chunks
  • 1/2 cup cherry tomatoes cut in half
  • As a garnish:
  • 1/4 cup sliced scallion greens
  • 1/4 cup cilantro chopped


  • Preheat your oven to 350 - 375 degrees F
  • Scrub your sweet potatoes and poke several times with a fork or sharp knife
  • Put in the oven on a foil or parchment lined baking sheet and bake for approximately 1 hour or until the sweet potatoes can be easily penetrated with a fork or knife and the center feels soft
  • While the potatoes are baking prepare your filling
  • Chop the onion and garlic and set aside
  • Rinse the black beans and drain and set aside
  • If your corn is frozen, steam it and set aside, otherwise just measure out your corn and set aside
  • Cut the cherry tomatoes and set aside
  • Chop the cilantro and slice the scallions and set aside
  • About 15 minutes before the potatoes are done, saute the onion in a little oil until soft and add the garlic, stirring until aromatic
  • Add the corn kernels and salt and pepper and saute for a minute
  • Add the black beans stirring gently so you don't mash the beans
  • At this point, taste and adjust or add other seasonings to taste like cumin, chili powder, smoked paprika, onion or garlic granules
  • Put a lid on the pan to keep warm and set aside
  • Chop the avocado into chunks and squeeze the juice from a lime wedge on them
  • When the potatoes are done, transfer to plates, cut in half the long way but not all the way through - maybe 1/2 to 3/4 - mash the inside with a fork and add a little oil and salt if you desire
  • Stir the fresh cut tomatoes in the bean mixture, add 1/2 of the cilantro and 1/2 of the scallions and gently mix together
  • Lastly, very gently stir the avocado chunks into the mixture
  • Top each potato with 1/3 to 1/2 cup of the filling and garnish with remaining scallions and cilantro
  • **Optional toppings: plain cashew cream or cilantro cashew cream,, non-dairy or dairy plain yogurt, shredded non-dairy or dairy cheese