Roasted Vegetable Spectacular Part 3: Spicy Stuffed Sweet Potato Recipe

Related: Roasted Vegetable Spectacular 1
Simple Crockpot Black Beans

We’ll begin with a story, from my mother:

“Your grandmother always soaked the beans before cooking them. My uncle used to say that she did that and it took all the fun out of them.”

Of course, there’s some debate as to whether or not soaking beans removes their gas-producing properties, but it does help to speed up the cooking process. So does bringing them to a hard boil for a couple of minutes early on in the process.

This is the third in the roasted vegetables series, and it also uses my slow cooker recipe for homemade black beans. It’s a great meal–lunch or dinner–and will reheat at work if you need it to do so. If you’ve got little kids at your table, you can always use the deconstructed version of the recipe and just line up the beans and potatoes side-by-side and add a little cheese on both.


4 roasted sweet potatoes
1 cup black beans
1/4 cup shredded cheddar cheese
1/4 cup chopped red onion
Salsa (optional)


Warm sweet potatoes if necessary in a 300 degree oven for 15 minutes or in your microwave at 20 second intervals. Heat black beans gently in a pan.

Slice open potato and fill with black beans, cheese, and salsa.


Slice open sweet potato
Add beans. Yes, you can use drained beans from a can in a pinch.
Top with shredded cheese. I like to use a hand-held shredder and shred the cheese over the plate.
Add the red onions--or leave them off if you're not a fan.
Last, add the salsa and you're done!

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