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Stuffed Sweet Potatoes for Breakfast

A savory and nutritious breakfast treat made with roasted sweet potatoes stuffed with a flavorful black bean and corn mixture topped with avocado and salsa.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium sweet potatoes For roasting
  • 1 can black beans, drained and rinsed For stuffing
  • 1 cup corn kernels For stuffing
  • 1 whole avocado, diced For topping
  • 1/2 cup salsa For topping
  • 1 teaspoon cumin For flavor
  • 1 teaspoon paprika For flavor
  • to taste salt and pepper For seasoning
  • to taste fresh cilantro For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potatoes and poke holes in them with a fork. Place them on a baking sheet and roast for about 45 minutes, or until tender.
Filling
  1. In a bowl, mix the black beans, corn, cumin, paprika, salt, and pepper.
Assembly
  1. Once the sweet potatoes are done, cut them open and fluff the insides with a fork.
  2. Stuff each sweet potato with the black bean mixture.
  3. Top with diced avocado, salsa, and fresh cilantro.
Serving
  1. Serve warm and enjoy your healthy breakfast!

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.