Stuffed Sweet Potatoes with Spiced Black Beans & Yogurt Cumin Sauce

Stuffed Sweet Potatoes with Spiced Black Beans & Yogurt Cumin Sauce

Category: Spread No Drama

  • Recipe Serves 4 servings



  • 1/4 teaspoon chili powder

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

  • 1 jalapeno, stemmed, seeded and finely diced

  • 1 (15 oz.) can black beans, rinsed and drained

  • Kosher salt, to taste

Yogurt Sauce:

  • 1 cup Greek yogurt

  • 3 tablespoons lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon chopped fresh cilantro, plus more for garnish

  • 1 teaspoon ground cumin

  • Kosher salt

  • 1⁄2 avocado, diced for topping


  • Influencer: Kelsey Nixon

  • Preheat oven to 425ºF. Rub the sweet potatoes with olive oil. Season with salt and pepper. Prick with a fork and roast on a foil lined sheet tray for 45 minutes to 1 hour or until soft.

  • In the meantime, toast the chile powder, coriander and cumin in a dry skillet until fragrant. Add the jalapeno and black beans. Season to taste with salt.

  • For the sauce, combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.

  • To assemble the stuffed potatoes, cut warm potatoes down the middle and fluff with fork adding ½ tablespoon of I Can’t Believe It’s Not Butter!® Spread to each potato. Stuff with the spiced black beans and finish by topping with yogurt sauce, chopped cilantro, and diced avocado.

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