Twice-Baked Sweet Potatoes with Black Beans and Chipotle Crema

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Fluffy sweet potatoes loaded with spiced black beans and topped with a smoky chipotle crema for a comforting vegetarian main. This Mexican-inspired vegetarian recipe, ready in about 70 minutes, pairs large sweet potatoes, black beans, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large sweet potatoes
• 1 can (15 oz), drained and rinsed black beans
• 1/2, finely chopped red onion
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 1 tsp, minced chipotle peppers in adobo sauce
• 1 tbsp lime juice
• 2 tbsp, chopped fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Pierce 4 large sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until tender when pierced with a knife.
2. Step 2: While sweet potatoes bake, heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 finely chopped red onion and sauté for 3 minutes until translucent. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
3. Step 3: Add 1 can drained black beans to the skillet and cook for 5 minutes, mashing some beans slightly and stirring until heated through.
4. Step 4: In a small bowl, mix 1/2 cup sour cream, 1 tsp minced chipotle peppers, and 1 tbsp lime juice to make chipotle crema.
5. Step 5: When sweet potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch shell.
6. Step 6: Mash sweet potato flesh slightly and fold in the black bean mixture and 2 tbsp chopped fresh cilantro. Spoon the filling back into the potato shells.
7. Step 7: Return stuffed sweet potatoes to the baking sheet and bake for 10 more minutes until heated through.
8. Step 8: Serve topped with a dollop of chipotle crema.