If you are searching for a vibrant, nutritious, and downright delicious meal, then this Stuffed Sweet Potato with Avocado recipe is about to become your new favorite. Soft, tender sweet potatoes create a warm, comforting base that perfectly complements the creamy avocado and lively black bean filling. Each bite bursts with incredible colors and flavors, from the fresh cilantro and tart lime crema to the slight crunch of corn and red onion. It’s an easy-to-make dish that feels special—ideal for a quick weeknight dinner or impressing guests without fuss. Trust me, once you try this Stuffed Sweet Potato with Avocado, it will be on repeat in your kitchen.

Stuffed Sweet Potato with Avocado Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Stuffed Sweet Potato with Avocado lies in its simple, wholesome ingredients. Each item adds a unique layer of texture, taste, or color that makes the dish so inviting and satisfying. From the naturally sweet base of the sweet potatoes to the refreshing creamy avocado and zingy lime crema, here’s what you’ll want to gather before getting started.

Sweet potatoes (2 medium): This starchy, sweet base is packed with nutrients and becomes perfectly tender when baked.
Black beans (1 can, 15 oz): Provide protein and a creamy texture that balances the sweetness of the potatoes.
Ripe avocado (1, diced): Adds rich creaminess and healthy fats for a luscious bite.
Corn (1 cup): Offers a subtle crunch and a burst of sweetness to complement the other ingredients.
Cherry tomatoes (½ cup, halved): Bring juicy freshness and bright color.
Red onion (¼ cup, finely chopped): Adds a sharp, tangy bite that wakes up the flavor profile.
Fresh cilantro (¼ cup, chopped): Provides an aromatic herbaceous note that ties all components together beautifully.
Salt and pepper: Essential seasoning to bring out the natural flavors.
Greek yogurt (½ cup): Forms the creamy base of the cilantro lime crema; can be swapped for a dairy-free alternative.
Lime juice (1 tablespoon): Adds zesty brightness to the crema, balancing the richness.

How to Make Stuffed Sweet Potato with Avocado

Step 1: Prepare the Sweet Potatoes

Begin by preheating your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape while baking. Place them on a baking sheet and bake for about 45 to 60 minutes, until they are perfectly fork tender and soft in the middle. Once out of the oven, let the potatoes cool just enough to handle, then carefully slice them lengthwise. Scoop out a small portion of the flesh from each half to make room for your delicious filling without letting the skin break.

Step 2: Make the Filling

While the sweet potatoes bake, combine your filling ingredients in a bowl. Mix together the rinsed black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and fresh cilantro. Season with salt and pepper to taste and gently toss everything together, ensuring the avocado remains creamy and intact rather than mashed. This colorful filling offers a wonderful mix of textures and fresh flavors that will complement the sweet potato base perfectly.

Step 3: Make the Cilantro Lime Crema

This tangy crema will elevate your Stuffed Sweet Potato with Avocado to the next level. In a small bowl, whisk together the Greek yogurt, lime juice, chopped fresh cilantro, and a pinch of salt until the mixture is smooth and creamy. This sauce adds a cool, zesty richness with an herbal brightness that balances the warmth and sweetness of the potatoes.

Step 4: Assemble & Serve

Fill each sweet potato half with a generous spoonful of the black bean and avocado mixture. Drizzle the cilantro lime crema over the top for that lovely finishing touch. Feel free to garnish with extra cilantro leaves if you want an added pop of color and fresh aroma. Serve immediately while warm and enjoy every welcoming bite of this nourishing, satisfying dish.

How to Serve Stuffed Sweet Potato with Avocado

Garnishes

To truly make this stuffed sweet potato sing, consider adding a few garnishes like sliced jalapeños for heat, a sprinkle of crumbled feta for salty tang, or even some toasted pepitas to introduce a delightful crunch. These additions personalize the dish and add layers of flavor you’ll adore with each bite.

Side Dishes

Complement the Stuffed Sweet Potato with Avocado with bright, crisp salads or simple roasted veggies. A light mixed green salad with a citrus vinaigrette or sautéed spinach with garlic makes an excellent pairing, balancing the richness and keeping the meal refreshing and well-rounded.

Creative Ways to Present

If you want to impress guests or add a playful twist, try serving the filling as a vibrant salad alongside the baked sweet potatoes or turn the mixture into stuffed sweet potato skins that become perfect finger foods. You can also layer the ingredients in clear glasses for a beautiful, edible parfait showcasing all the vibrant colors.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Sweet Potato with Avocado keeps well in an airtight container in the refrigerator for up to 3 days. To prevent the avocado from browning too quickly, consider storing the filling separately from the sweet potato halves if possible.

Freezing

Freezing stuffed sweet potatoes is possible but a bit tricky since the avocado and fresh veggies may lose their texture and color. If you do freeze, keep the filling and cilantro lime crema separate, and thaw gently in the refrigerator before reheating.

Reheating

Reheat your stuffed sweet potato in the oven or microwave until just warmed through. If you stored the crema separately, add it fresh after reheating to keep the vibrant flavors and creamy texture intact.

FAQs

Can I use a different bean instead of black beans?

Absolutely! Pinto beans, kidney beans, or even chickpeas can work well. Just choose your favorite or what you have on hand to complement the flavors.

Is this dish suitable for vegans?

Yes, simply swap the Greek yogurt in the crema for a dairy-free alternative like coconut or cashew yogurt, and you’re good to go.

Can I prepare this meal ahead of time?

You can bake the sweet potatoes and prepare the filling a day before, then assemble right before serving to keep everything fresh and tasty.

How spicy is this recipe?

This recipe is mild but flavorful. If you enjoy more heat, add jalapeños or a dash of cayenne pepper to the filling or crema.

What if I don’t have fresh cilantro?

Fresh cilantro gives the dish its bright, herbal note, but if you don’t have it, fresh parsley can be a mild substitute, or you can omit it and still have a delicious meal.

Final Thoughts

You really can’t go wrong with this Stuffed Sweet Potato with Avocado recipe. It’s a bowl of comfort, color, and nutrition that feels indulgent without any guilt. Whether you’re cooking for yourself or sharing with friends, this dish is sure to leave everyone smiling and satisfied. Don’t wait to try it—you might be surprised just how quickly it becomes a staple in your recipe collection!

Stuffed Sweet Potato with Avocado Recipe

Print Recipe

★★★★★

4.8 from 18 reviews

A delicious and nutritious recipe featuring oven-baked sweet potatoes stuffed with a fresh and flavorful mixture of black beans, avocado, corn, cherry tomatoes, red onion, and cilantro, topped with a creamy cilantro lime crema made from Greek yogurt. This wholesome meal is easy to prepare, packed with fiber and protein, perfect for a healthy lunch or dinner.

Author: Marco
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Sweet Potatoes:

2 medium sweet potatoes
1 can (15 oz) black beans, rinsed and drained
1 ripe avocado, diced
1 cup corn (fresh, frozen, or canned)
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Salt and pepper, to taste

For the Cilantro Lime Crema:

½ cup Greek yogurt (or dairy-free alternative)
1 tablespoon lime juice
¼ cup fresh cilantro, chopped
Salt, to taste

Instructions

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 45 to 60 minutes, or until they are tender when pierced with a fork. Remove from oven and let cool slightly. Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out a small portion of the flesh from each half to create room for the filling, leaving a sturdy edge for the skin.
Make the Filling: In a mixing bowl, combine the rinsed black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Season the mixture with salt and pepper to taste. Gently stir until all ingredients are evenly mixed but the avocado remains chunky.
Make the Cilantro Lime Crema: In a small bowl, whisk together the Greek yogurt, fresh lime juice, chopped cilantro, and a pinch of salt. Stir until the mixture is smooth and creamy, creating a tangy and herbaceous sauce to complement the filling.
Assemble & Serve: Spoon the prepared black bean and avocado filling generously into each sweet potato half. Drizzle the cilantro lime crema over the stuffed potatoes and garnish with additional fresh cilantro if desired for extra color and flavor.
Enjoy! Serve the stuffed sweet potatoes warm for a wholesome, satisfying meal that’s perfect for a nutritious lunch or dinner.

Notes

You can substitute black beans with pinto or kidney beans as preferred.
For a vegan version, use a dairy-free yogurt alternative in the crema.
Sweet potatoes can be baked in advance and stored in the refrigerator for up to 3 days before assembling.
Add a sprinkle of chili flakes or hot sauce for some heat.
The filling can be customized with additional vegetables like bell peppers or spinach.