Always vegetarian, often vegan

Stuffed sweet potato

Stuff a sweet potato with black beans, maiz, onion and tomato and enjoy.

Stuffed sweet potato with black beans and corn

This stuffed sweet potato tastes great with a Mexican meal, but you can also eat it with a fresh salad.
Voorbereiding 50 minutes
Bereiding 20 minutes
Totale tijd 1 hour 10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, corn, sweet potato
Porties: 2


  • 1 big sweet potato
  • 100 g black beans from a tin
  • 50 g corn from a tin
  • 1 tomato
  • 1/2 red onion
  • 1 handfull fresh coriander
  • olive oil, salt, pepper


Sweet potato preparation

  • Preheat the oven to 200 degrees.
  • Cut the sweet potato in half lengthwise.
  • Poke some holes in the potato with a fork and drizzle a little olive oil over it.
  • Put the sweet potato halves cut-side down on a baking tray lined with baking paper.
  • Bake the sweet potato for about 40-50 minutes. Occasionally poke with a fork to see if it's cooked through.

Fill the sweet potato

  • Mix the corn, black beans, finely chopped red onion and tomato in a bowl.
  • Season with olive oil, salt and pepper.
  • When the potato is cooked, you can remove a bit from the center with a tablespoon, so that a well is created. Then fill this hole with the corn and bean mixture. Garnish with a few leaves of fresh coriander.
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