Stuffed Sweet Potato

A stuffed sweet potato makes a filling meatless meal that requires very little active time in the kitchen. The oven does most of the heavy lifting to soften the potatoes, giving you time to prepare a quick and hearty grain filling on the stove.

This recipe pairs the natural sweetness of the potatoes with savory black beans, nutty quinoa, and sharp cheddar cheese. It is a reliable option for busy evenings when you want a warm, vegetable-forward dinner without a complicated cooking process.

Why will you love Stuffed Sweet Potato?

Baking the sweet potatoes at a high heat of 425°F (220°C) helps the skins crisp slightly while the centers become soft.

Stirring salsa directly into the filling mixture adds moisture and flavor without needing a separate sauce.

Fluffing the potato flesh before adding the filling creates a softer base that mixes well with the beans and quinoa.

Stuffed Sweet Potato Ingredients

• Sweet potatoes: Look for medium potatoes that are similar in size so they finish baking at the same time.

• Quinoa: You can use white, red, or tricolor quinoa. Rinse it under cold water before cooking to remove any bitter flavor.

• Black beans: Canned beans work well here. Rinse them thoroughly to remove the starchy canning liquid.

• Corn: Frozen corn can be stirred directly into the warm quinoa mixture without thawing first.

• Salsa: Choose your preferred heat level. A roasted tomato or tomatillo salsa adds a nice depth of flavor.

Exact quantities are in the recipe card below.

How to Make Stuffed Sweet Potato

Step 1: Bake the sweet potatoes

Preheat the oven to 425°F (220°C). Pierce the scrubbed sweet potatoes with a fork and bake them on a parchment-lined sheet until tender.

Step 2: Prepare the filling

Cook the quinoa on the stove. Mix it with the rinsed black beans, corn, salsa, chopped red onion, kosher salt, and half of the cheese.

Step 3: Stuff and bake

Slice the baked potatoes open and fluff the insides. Add the quinoa mixture, top with the rest of the cheese, and bake for a few more minutes until melted.

What to Serve with Stuffed Sweet Potato

Serve these sweet potatoes with a crisp green salad tossed in a light vinaigrette. They also pair well with a side of roasted broccoli or cauliflower.

Helpful Tricks for Stuffed Sweet Potato

If your sweet potatoes are larger than 12 ounces (340 g), they will need an extra 10 to 15 minutes in the oven to become fully tender.

To save time, you can microwave the sweet potatoes instead of baking them. Pierce them with a fork and microwave on high for 8 to 10 minutes, turning once, until soft.

How to Store and Freeze Stuffed Sweet Potato

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. They do not freeze well, as the potatoes can become mushy. Reheat them in the microwave for 2 to 3 minutes or in a 350°F (175°C) oven until warmed through.

Stuffed Sweet Potato Recipe FAQs

Can I use leftover cooked quinoa?

Yes. You will need about 1 cup (185 g) of cooked quinoa to replace the dry quinoa called for in the recipe.

Can I bake the sweet potatoes ahead of time?

You can bake the sweet potatoes up to a day in advance. Store them in the refrigerator, then warm them slightly before stuffing and doing the final bake.

How do I know when the sweet potatoes are done baking?

A fork or paring knife should slide easily into the thickest part of the potato with no resistance.

Stuffed Sweet Potato

Whole sweet potatoes are baked until tender and filled with a hearty mixture of quinoa, black beans, corn, and cheddar cheese.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 4 medium sweet potatoes about 12 ounces each, 340 g
• 1/3 cup uncooked quinoa 55 g
• 1 cup cooked black beans drained and rinsed, 170 g
• 1/2 cup corn kernels fresh or frozen, 70 g
• 1/2 cup salsa 120 ml
• 1/4 cup finely chopped red onion 40 g
• 2 ounces sharp cheddar cheese shredded and divided, 55 g
• 1/4 teaspoon kosher salt
• Optional toppings: sour cream guacamole, fresh cilantro

Instructions

 

• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
• Scrub the sweet potatoes and pat them dry. Pierce each potato a few times with a fork. Place them on the prepared baking sheet.
• Bake the sweet potatoes for 55 to 60 minutes, until they are very tender when pierced with a knife.
• While the potatoes bake, cook the quinoa in a small saucepan according to the package directions.
• In a medium bowl, combine the cooked quinoa, black beans, corn, salsa, red onion, half of the shredded cheddar cheese, and kosher salt. Stir to mix well.
• Remove the sweet potatoes from the oven and carefully slice them open lengthwise. Use a fork to fluff the inside flesh of each potato.
• Spoon the quinoa and bean filling evenly into the sweet potatoes. Top each one with the remaining shredded cheddar cheese.
• Return the stuffed sweet potatoes to the oven for about 5 minutes, until the filling is warm and the cheese is melted. Serve warm with your desired toppings.

Notes

If your sweet potatoes are larger than 12 ounces (340 g), they will need an extra 10 to 15 minutes in the oven to become fully tender.

To save time, you can microwave the sweet potatoes instead of baking them. Pierce them with a fork and microwave on high for 8 to 10 minutes, turning once, until soft.

Keyword black beans, quinoa recipes, stuffed sweet potato, sweet potatoes, vegetarian dinner