Baked sweet potatoes filled with a vibrant mix of spiced kidney beans, sweet corn, and sautéed onions, finished with a dollop of plant-based yogurt and fresh herbs. This hearty and wholesome vegan dish is packed with flavor, color, and nutritious ingredients.

Why You’ll Love This Recipe

Southwest Stuffed Sweet Potatoes are a satisfying fusion of bold Southwestern flavors and comforting, nutrient-dense ingredients. Naturally vegan and gluten-free, this recipe is ideal for anyone seeking a flavorful plant-based meal without compromising on taste. It’s quick to prepare, customizable with your favorite toppings, and perfect as a main dish or a substantial side.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

medium sweet potatoes
olive oil
red onion, thinly sliced
garlic clove, minced
canned kidney beans, rinsed and drained
corn kernels (fresh or frozen)
ground cumin
chili powder
salt and pepper to taste
unsweetened vegan yogurt (or Greek yogurt)
fresh parsley or cilantro, chopped

directions

Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick them with a fork. Place them on a baking sheet and bake for 45–50 minutes, or until fork-tender.
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add sliced red onion and sauté for 5 minutes until softened.
Add minced garlic, kidney beans, corn, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the mixture is heated through and well blended.
Once the sweet potatoes are cool enough to handle, slice them open and lightly fluff the insides with a fork.
Fill each sweet potato with the warm bean and corn mixture.
Top with a dollop of yogurt and a sprinkle of chopped parsley or cilantro.
Serve warm as a light lunch or hearty side dish.

Servings and timing

This recipe serves 2. Preparation and cooking time is approximately 55 minutes, including 45–50 minutes of baking time and about 10 minutes of stovetop preparation.

Variations

Use black beans or pinto beans instead of kidney beans.
Add chopped bell peppers or zucchini for more vegetables.
Spice it up with a dash of hot sauce or jalapeño slices.
Replace vegan yogurt with avocado slices or guacamole for a creamy topping.
Top with crushed tortilla chips for added crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave for 1–2 minutes or in a 350°F (175°C) oven for about 10 minutes. Yogurt and herbs are best added fresh, so consider storing them separately and topping just before serving.

FAQs

Can I bake the sweet potatoes in advance?

Yes, you can bake them ahead of time and store in the refrigerator. Reheat before adding the filling and toppings.

Can I use canned corn?

Yes, canned, frozen, or fresh corn kernels all work well in this recipe.

Is this recipe suitable for meal prep?

Absolutely. Prepare the sweet potatoes and filling ahead of time, and store separately or assembled in containers for easy reheating.

What can I use instead of vegan yogurt?

Avocado, guacamole, or a dairy-based yogurt like Greek yogurt (if not vegan) are excellent alternatives.

Can I add cheese?

Yes, shredded dairy or plant-based cheese can be added for extra richness, either melted inside or sprinkled on top.

How do I make it spicier?

Increase the chili powder or add cayenne pepper, jalapeño slices, or hot sauce to the filling.

Are sweet potatoes healthy?

Yes, they are rich in fiber, vitamins A and C, and complex carbohydrates, making them a nutritious base for meals.

Can I use white or Japanese sweet potatoes?

Yes, though the flavor will be less sweet and the texture slightly different. Adjust baking time as needed.

What herbs go best with this dish?

Fresh cilantro and parsley work well, but green onions or chives can also be used for garnish.

Can I serve this cold?

While it’s best served warm, you can enjoy it cold as a lunchbox option. Consider adding a splash of lime juice for extra freshness.

Conclusion

Southwest Stuffed Sweet Potatoes are a vibrant, nourishing meal full of flavor and texture. With spiced beans, sweet corn, and creamy yogurt all nestled inside a tender sweet potato, this dish delivers comfort and nutrition in every bite. Whether you’re preparing a light plant-based dinner or a hearty side dish, this easy recipe is a delicious and colorful choice that suits any occasion.