Black Bean Stuffed Sweet Potatoes Recipe
These Black Bean Stuffed Sweet Potatoes are incredibly delicious! Made with BBQ sauce, black beans, optional chicken, melty cheese, avocado and cilantro - perfect for mixed households with meat-lovers, vegetarians, and vegans. Vegan-adaptable and gluten-free.
How to Make the Best Black Bean Stuffed Sweet Potatoes
These Black Bean Stuffed Sweet Potatoes are the ultimate crowd-pleaser, especially when you’re cooking for a household with different dietary preferences. The naturally sweet and creamy flesh of baked yams pairs perfectly with smoky BBQ sauce, protein-rich black beans, and fresh toppings like avocado and cilantro. It’s a meal that feels indulgent but is actually packed with nutrients.
What makes this recipe so versatile is how easily it adapts to different diets. Keep it vegetarian or vegan by skipping the chicken and cheese, or load it up with all the toppings for meat-lovers. The combination of textures—the soft sweet potato, hearty beans, creamy avocado, and melty cheese—makes every bite satisfying.
Best of all, this dinner comes together in under an hour with minimal hands-on time. While the sweet potatoes and chicken roast in the oven, you can prep your toppings and relax. It’s the kind of easy weeknight meal that’s impressive enough for company but simple enough for a busy Tuesday.
Black Bean Stuffed Sweet Potatoes
These Black Bean Stuffed Sweet Potatoes are incredibly delicious! Made with BBQ sauce, black beans, optional chicken, melty cheese, avocado and cilantro - perfect for mixed households with meat-lovers, vegetarians, and vegans. Vegan-adaptable and gluten-free.
Ingredients
Sweet Potatoes
Filling
Toppings
Instructions
Prepare and Bake
- Preheat oven to 425°F.
- Cut large yams in half lengthwise (or poke a few fork holes in small whole ones) and place on a parchment-lined sheet pan, open side down.
- If adding chicken, coat the breast in a little oil and sprinkle with salt and pepper, and place on the sheet pan with the yams.
- Bake for 30 minutes. Check that yams are fork tender and chicken is cooked through (160°F at the thickest part). If not, continue cooking for a bit longer, removing whichever is done first.
Assemble and Finish
- Turn yams over and leave on the sheet pan. Remove the chicken and shred it into bite-size pieces with two forks.
- Using a fork, scruff up the inside of yams, careful to leave the skin intact. Sprinkle with a little salt and pepper.
- Mix 1-2 tablespoons BBQ sauce into each yam. Divide the chicken and seasoned black beans among the yams and add a few more tablespoons of BBQ sauce over top.
- Top with cheese if using. Return to the oven and bake 10-15 more minutes until beans are heated through and cheese is melty.
- Garnish with avocado slices, scallions, and cilantro. Serve immediately.
Notes
- For a vegan version, omit the chicken and cheese.
- Season the black beans with salt and pepper before adding to the sweet potatoes.
- Use your favorite BBQ sauce - homemade or store-bought works great.
