50 minutes
A delicious and nutritious dish featuring sweet potatoes stuffed with black beans and melted sharp cheddar cheese.
Sweet Potatoes, scrubbed and dried
0 oz
tablespoons
to taste
Black Beans, cooked, rinsed and drained if canned
cups
Sharp Cheddar Cheese, shredded
cups
to taste
1. Prep and Roast
Preheat Oven: Set the oven to 425°F and line a baking sheet with parchment paper. Prepare Potatoes: Halve the sweet potatoes lengthwise, brush them with olive oil, and season with salt on both sides. Roast: Place them cut side down on the prepared baking sheet. Roast for 30-40 minutes, or until tender.
2. Stuff and Bake
Prep Potatoes: Remove the sweet potatoes from the oven, flip over to cool slightly. Rough up the flesh with a fork and flatten slightly. Season with more salt and pepper. Add Toppings: Sprinkle half the cheese on the sweet potato halves. Top with black beans and the remaining cheese. Final Bake: Return to the oven for 5 minutes, until the cheese melts and beans are heated.
3. Serve and Store
Serve warm, straight from the oven. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm. Leftover stuffed sweet potatoes can be chopped and added to salads or scrambled with eggs for a hearty breakfast.
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