Stuffed Sweet Potatoes

Warm, caramelized sweet potatoes stuffed with black beans, feta, and topped with a quick lime crema, perfect for a cozy weeknight meal.

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Preheat the oven to 220°C (425°F). Scrub sweet potatoes, pat dry, rub with olive oil and salt, then place on a baking sheet. Roast for 35–45 minutes until skins are blistered.
Mix Greek yogurt, lime juice, lime zest, and a pinch of salt in a small bowl to make the lime crema. Chill until ready.
Heat olive oil in a large skillet over medium-high heat. Add onion and red bell pepper; cook until softened, about 5–6 minutes.
Reduce heat to medium, add black beans, cumin, smoked paprika, and salt. Sauté for 3–4 minutes, mashing some beans.
Stir in lime juice and adjust seasoning, cooking another 30 seconds. Remove from heat and mix in cilantro if using.
Slice each roasted potato lengthwise, gently mash the interior, and spoon the bean filling into each potato. Top with crumbled feta and broil for 2–3 minutes until cheese browns.
Drizzle lime crema over each potato and garnish with scallions, avocado, or cilantro. Serve hot.

For crisper skins, roast potatoes directly on the oven rack with a baking sheet below to catch drips. Use consistent potato sizes for even cooking.