Stuffed Sweet Potatoes with Black Beans and Tahini Drizzle

Last updated: August 30, 2026

Roasted sweet potatoes are split and filled with cumin-paprika black beans, fresh tomato, red onion, cilantro, lime, and a smooth tahini drizzle. Keeping the fresh garnish separate from the heated beans preserves its texture and makes storage clearer.

Yield and timing

• Estimated yield: 4 stuffed sweet potatoes.
• One serving: 1 stuffed potato with one-quarter of the beans and tahini sauce.
• Prep time: 20 minutes.
• Roast and filling time: 50 minutes.
• Estimated total time: 1 hour 10 minutes.

Equipment

• Rimmed sheet pan
• Parchment paper
• 10-inch skillet
• Small bowl and whisk
• Chef’s knife and cutting board
• Instant-read thermometer for reheating leftovers

Ingredients

• 4 medium sweet potatoes, 8 to 10 ounces each, scrubbed and dried
• 1 tablespoon olive oil
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon fine salt, divided
• ¼ teaspoon ground black pepper
• ½ cup cherry tomatoes, washed and chopped
• ¼ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 2 to 4 tablespoons warm water

Roast and fill

1. Heat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and arrange on a parchment-lined sheet pan. Rub the skins with 2 teaspoons olive oil.
2. Roast for 40 to 55 minutes, turning once, until the thickest part yields easily to a knife and the center is soft. Potato size matters more than the clock.
3. While the potatoes roast, heat the remaining teaspoon oil in a skillet over medium heat. Add the rinsed beans, cumin, paprika, garlic powder, ¼ teaspoon salt, and black pepper. Cook for 5 to 7 minutes, stirring, until the beans are hot and lightly coated. Remove from the heat.
4. In a separate clean bowl, combine the tomatoes, red onion, cilantro, lime juice, and remaining ¼ teaspoon salt. Keep this fresh mixture away from unwashed produce surfaces and unrefrigerated leftovers.
5. Whisk the tahini, lemon juice, and maple syrup. It may tighten at first. Add warm water 1 tablespoon at a time until smooth and pourable.
6. Rest the potatoes for 5 minutes. Split each lengthwise and fluff the inside with a fork. Divide the hot beans among the potatoes, add the fresh tomato mixture, and drizzle each with one-quarter of the tahini sauce.

Vegetarian and vegan checks

The recipe is vegetarian and can be vegan as written when the tahini, canned beans, spices, and other packaged ingredients are verified to contain no animal-derived ingredients. Honey in place of maple syrup would make it non-vegan. A yogurt substitution also makes it non-vegan and adds milk. Manufacturing and cross-contact information must be checked on each label.

Store, freeze, thaw, and reheat

Store roasted potatoes, bean filling, fresh garnish, and tahini sauce in separate covered containers. Refrigerate within 2 hours and use within 3 to 4 days. Freeze the potatoes and bean filling without the fresh garnish for up to 2 months for best quality. Thaw overnight in the refrigerator. Reheat the potato and beans to 165°F (74°C), then add cold garnish and sauce. Do not freeze the tomato mixture.

Other filling ideas on Healthy Foods

Try the Spiced Quinoa Stuffed Peppers for another baked filled vegetable, the Ginger Sesame Tofu Stir-Fry for a skillet meal, or the Beetroot and Goat Cheese Salad as a contrasting side.

Sources consulted

• FDA: Selecting and Serving Produce Safely
• FDA: Food Allergies
• FoodSafety.gov: Four Steps to Food Safety
• USDA FSIS: Leftovers and Food Safety

This recipe has not been represented as kitchen-tested. Sweet-potato size and oven calibration affect roasting time.