sweet corn & black bean stuffed sweet potato


Before you get all excited about spring and start limiting your diet to greens, radishes, asparagus, peas, etc…grab that last little sweet potato out of the dark corners of your cupboard and add this dish to your weekly meal plan.


If you choose to use your microwave to bake the sweet potato this meal can come together in less that 15 minutes.  I absolutely love the combination of sweet potatoes and black beans (as seen here and here), sweet corn is always a welcome addition and so it was pretty much guaranteed I would like this combo when I dreamt it up as a way to use up that last, lonely little sweet potato.

sweet corn & black bean stuffed sweet potatoes
yield: 1 serving (easily adaptable for more)
recipe notes: Canned sweet corn and canned black beans are a staple in our pantry.  And while it’s one of my goals to start using less canned, making a freezing beans myself, I’ll use the ones we have while they’re there.  What usually happens is that I open a can of each for something like quesadillas and there’s always some left-over.  I love this way of using them up.  As for measurements, I don’t ever really measure anything, so everything below is an estimate.

1 sweet potato
1/4-ish cup black beans
1/4-ish cup sweet corn kernels, cooked
a tiny bit of butter, if you wish
a bit of grated cheese (I used a Mexican blend here, pepper jack would be delicious)
sour cream or greek yogurt, to top
salsa, to top

1.  cook the sweet potato: If using the oven, preheat to 450 degree F.  Poke the sweet potato all over with a fork.  Roast 45-50 minutes, until soft when pierced with a fork or knife.  If using the microwave, pierce the potato all over with a fork.  Microwave for 7-9 minutes, until soft when pierced with a fork or knife.

2.  stuff the sweet potatoes If you used the oven for the sweet potato, leave it on.  If you used the microwave, preheat it to 450 degrees F.  When cool enough to handle, cut the sweet potato down the center, place a few very small pats of butter on top and mash together with a fork.  The potato will be pretty flattened after this.  Combine the corn & black beans and pour on top of the mashed sweet potato.  Top with grated cheese.

3.  cook the stuffed sweet potato: Place the stuffed sweet potato in the oven for another 3-5 minutes, until the corn & black beans have heated through and the cheese on top has melted. Top with sour cream, salsa and anything else you’d like.  Enjoy.

source: anna maria original




3 thoughts on “sweet corn & black bean stuffed sweet potato

  1. Pingback: kitchen goals: meal planning {week 1 recap} | recipes remembered

  2. I am going to try this very soon…like this week sometime! It looks absolutely delicious. Unfortunately I would only be making one because I am the only one in my family who likes sweet potatoes. However, I will do the others with regular baked potatoes. Can’t wait. By the way, I love your site Maria!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s