Black Bean & Poblano Stuffed Sweet Potatoes


Sweet potatoes are one of my favorite foods. I love them baked, roasted, whole, chopped up into fries, sweet, savory — whatever. This particular recipe is actually super simple, cooks up without too much hands-on time. The lengthiest part is in the roasting of the sweet potato, which takes close to an hour depending on the size. If you NEED to speed up the process, you can microwave them in 7ish minutes, but I’m telling you, sweet potatoes are so much yummier baked in the oven. DO IT. And that hour is complete hands off time. You can even prep this a day before. From there, you’ve got about 20 minutes more cooking time and you’re set. So it’s super simple, vegetarian (but can be made with chicken if you want that, too), healthy and downright delicious -- oh, and great for a family :) 


Note: I used Japanese sweet potatoes because Asher prefers those, but I recommend orange sweet potatoes for the best color and consistency.

Black Bean & Poblano Stuffed Sweet Potatoes

Serves 4


  • 4 sweet potatoes (orange make presentation better, but I used Japanese sweet potatoes for this one, because we love them)
  • melted grass-fed butter or coconut oil
  • 1 onion or leek, chopped
  • 1 bell pepper, chopped
  • 1 poblano pepper
  • 1 cup frozen corn
  • 1 cup spinach
  • 1 cup black beans, drained and rinsed
  • 1/3 cup your favorite salsa
  • 1/3 cup cheese
  • Cilantro, chopped
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees. Wash and clean your sweet potatoes, then dry them off. Poke holes all over the sweet potatoes. Place them on a baking sheet and bake for an hour or until they’re tender. 
  2. In a mixing bowl, stir the caramelized onions or leeks, corn, black beans, cheese, salsa and most of the cilantro together. Leave some for garnish.
  3. Slice the sweet potatoes open (in half, but not all the way through) and scoop out just a bit of the insides. You’ll need the room for the stuffing.
  4. First smother the sweet potato with butter or coconut oil if you'd rather, as well as a dash of salt and pepper. Stuff the sweet potatoes to the brim with the stuffing and transfer to the oven to back for 10-15 minutes more or until the cheese is nice and melty. 
  5. Remove from oven and sprinkle with a bit more cilantro and cheese!