Charred Corn & Black Bean Stuffed Sweet Potatoes
Recipe type: Vegan, Healthy, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
Deliciously soft baked sweet potatoes stuffed with chewy charred corn and rich black beans is the ultimate easy mid-week meal! It's simple to make, and requires little prep to have something that tastes absolutely delicious in less than 1 hour!
  • 4 medium sweet potatoes
  • 1 cup corn, cooked or thawed frozen
  • ½ teaspoon cumin seeds
  • 1 can black beans, drained and rinsed
  • 1 teaspoon each sweet & smoked paprika
Garlicky Tahini Sauce
  • 4 tablespoons tahini
  • 3 cloves roasted garlic
  • Salt & pepper, to taste
  • 1-2 tablespoons water, to thin
To top
  • Smashed avocado
  • Chopped tomatoes
  • Coriander/Cilantro
  • Pumpkin seeds
  • Chilli flakes
  1. Pre-heat your oven to 180ºC/355ºF.
  2. Wash and scrub your sweet potatoes, then pat them try and pierce in a few places with a fork. Place in the oven and bake for 45 minutes to 1 hour. They’ll be done when soft inside but the skin still holds it’s place. At the same time as the sweet potatoes bake, roast a head of garlic by chopping the top off, drizzling in some oil (I use macadamia) and wrapping in tin foil and placing on the oven rack.
  3. When there is 10 minutes left to baking the sweet potato, place a skillet on medium-high heat with the corn - no need to add any oil here. Sprinkle some salt and let the corn heat up, without stirring, for about 3 minutes. Give it a stir then then let sit for another 3 minutes. Give it one last stir and let cook until charred on the outside. Set aside while you make the black beans.
  4. For the black beans, dry toast the cumin seeds in the pan and then add the black beans and spices. Cook on medium until warmed though. Taste and adjust any seasonings, and set aside.
  5. Quickly smash the avocado flesh and dice some tomatoes.
  6. Remove the sweet potatoes from the oven, and when cool enough to handle carefully use a knife make a cut length-wise. Scoop out some of the flesh, and mix with the black beans before re-filling back into the sweet potato.
  7. Serve topped with the charred corn and avocado, a drizzle of the tahini sauce, some coriander/cilantro, and pumpkin seeds.
Tahini Sauce
  1. Lastly, make the garlicky tahini sauce. Simply blend all the ingredients together in a small blender, or alternatively mix by hand. To get the clove of garlic, carefully remove from the oven and squeeze out 3 cloves. Keep the rest of the roasted garlic in a container in the fridge*.
*I use my roasted garlic for anything and everything! It's amazing smothered onto toast, or added to sauces and dips. Should last about 1-2 weeks in a sealed contained in the fridge.
Recipe by Sprinkle of Green at