Cilantro-Lime Stuffed Sweet Potatoes

cilantro lime stuffed

One of the first times I had ever had a fresh (as in non-canned) sweet potato was when John made dinner for me while we were dating. He impressed me big time by making me something super luxurious, which was just his style. He made lamb chops from our local food co-op with baked sweet potatoes & buttery green beans. Of course I was way too embarrassed to admit that I wasn’t acustomed to eating sweet potatoes (or lamb for that matter!) so I just contained my sheer joy until I left his apartment. My life was forever changed!

I don’t know why I had avoided them for such a long time. I think they just seemed kind of ugly & unappealing in their natural state. They aren’t exactly the prettiest veggies on the block- pudgy crimson tomatoes & vibrant green beans usually steal my attention at markets.

One of my sister’s favorite sides (reserved for Thanksgiving only for some reason) was/is canned sweet potatoes. Yes, someone once decided that canned sweet potatoes was a good idea. Although they aren’t the worst canned vegetables in the world (peas probably are), they aren’t something that would encourage me to further experiment with. Moral of the story is, don’t rate a vegetable based on a canned version you eat once a year (duh!)

Since they are one of the world’s most healthiest foods & they are so, so, so very tasty, we eat them just about every week & sub them in for recipes that call for regular ol’ potatoes (except in things like avocado potato salad… that might be bad news). My go-to sweet potato recipe is usually either fries or chips, made by drizzling the cut potatoes with a bit of olive oil & sprinkling with a dash of salt & pepper (you basically cook them the same way, but if you want to make chips you slice them in to thinner rounds). We also like to just straight up bake the potatoes & then slather them with a bit of butter, salt & pepper. John like to douse his in brown sugar, but I prefer the more savory flavors since the potato is already so sweet.

I’ve also stuck them in muffins with zucchini, sweet potato hash, & cooked them with vegetable kebabs. I’m always on the hunt for new sweet potato recipes & the second I saw this one featured below, I knew I found a winner! Lime+cilantro+corn+black beans is already a winner, but once you throw in the roasty buttery-ness of sweet potatoes. Ding! Ding! Ding!

This coming week I plan to try another new recipe involving these gems: honey glazed sweet potatoes with sage & pasta. I guess you could say I’ve got sweet potatoes on the brain. What are your favorite sweet potato recipes? Please let me know in the comments below!



Cilantro-Lime Stuffed Sweet Potatoes


  • 3 small sweet potatoes, baked
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 cup frozen or fresh corn
  • 3 green onions, thinly sliced
  • 1/2 cup cilantro, chopped
  • For the Vinaigrette:
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt & pepper to taste


Mix together the black beans, corn, onions, & cilantro.

In a smaller bowl, mix together the lime juice, oil, honey, salt & pepper. Pour over the black bean mixture & toss to combine. Slice open the baked sweet potatoes & fill the potatoes with the black bean mixture.

Recipe adapted from Alaska From Scratch

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