Save The first time I made these roasted sweet potatoes, my kitchen smelled incredible and I could not stop sneaking tastes of the chipotle beans while they simmered. I had originally planned to serve them as a simple weeknight dinner, but my roommate kept wandering in, asking what smelled so amazing. When everything finally came together, the sweetness of the potatoes balanced perfectly against that smoky heat and fresh tomato brightness.
I have served this to self-proclaimed sweet potato skeptics who went back for seconds. Something magical happens when you split open that steaming potato and pile on the beans, letting everything melt together. The fresh salsa on top cuts through all the richness in just the right way.
Ingredients
- Sweet potatoes: Pick evenly sized ones so they roast at the same speed, and scrub them well since we leave the skin on for extra fiber and texture
- Olive oil: This helps the skin get beautifully crispy while keeping the flesh tender and flavorful
- Chipotle pepper in adobo: This is the secret ingredient that adds incredible depth and smoky heat without much effort
- Black beans: Rinse them thoroughly to remove excess sodium, and mash a few while they cook for a creamier texture
- Tomatoes: Use ripe but firm ones so your salsa stays fresh and does not turn watery
- Lime juice: Fresh is absolutely necessary here, that acidity brightens the entire dish
- Cilantro: If you are one of those people who think it tastes like soap, flat leaf parsley works as a backup
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 400°F and line a baking sheet. Pierce each sweet potato all over with a fork, rub them with olive oil and season with salt and pepper before roasting for 35 to 40 minutes until they are soft when squeezed.
- Make the chipotle beans:
- While the potatoes roast, heat olive oil in a skillet and sauté the red onion for 3 minutes until softened. Add the garlic, cumin, smoked paprika and minced chipotle, cooking for just 1 minute until fragrant.
- Simmer the beans:
- Pour in the black beans and vegetable broth, season with salt and pepper, and let everything simmer for 8 to 10 minutes. Use your spoon to mash some beans against the side of the pan for a thicker, creamier consistency.
- Finish the beans:
- Stir in the lime juice just before removing from heat, then taste and adjust the seasoning if needed. Keep warm until the sweet potatoes are ready.
- Prepare the fresh salsa:
- In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro and lime juice. Season with salt and toss everything well, then let it sit while you finish the potatoes.
- Assemble your bowls:
- Split each roasted sweet potato open and use a fork to fluff up the inside. Spoon generous amounts of chipotle beans over each potato and top with a heaping portion of salsa.
- Add the finishing touches:
- Arrange avocado slices on top, sprinkle with extra cilantro and add a lime wedge for squeezing over everything just before eating.
Save This recipe started as a way to use up pantry staples but quickly became my go-to when friends come over for dinner. There is something so satisfying about watching people customize their own plates with extra salsa or avocado.
Perfecting the Roast
Sweet potatoes can vary wildly in size, which affects cooking time significantly. If you find smaller ones, check them after 25 minutes to avoid drying them out. I like to squeeze the potatoes gently with an oven mitt when I think they might be done. They should yield easily without feeling mushy.
Customizing the Heat
Not everyone handles spice the same way, and that is completely fine. If you are cooking for people with sensitive palates, start with just half a chipotle pepper. You can always add more, but you cannot take it back. I once made this with two peppers and my sweet mother was chugging milk between bites.
Make Ahead Magic
The beans actually taste better the next day, and the salsa holds up beautifully for a couple of days in the refrigerator. I often make both components on Sunday and then just roast fresh sweet potatoes when I am ready to eat.
- Reheat the beans gently with a splash of water to loosen them up
- The salsa can be made up to 4 hours ahead without losing its fresh crunch
- Sweet potatoes can be roasted a day ahead and warmed in a 350°F oven for 15 minutes
Save This dish has become my comfort food of choice, and I hope it finds a special place in your kitchen rotation too.
Recipe Q&A
- → How long do sweet potatoes take to roast?
Sweet potatoes typically require 35-40 minutes in a 400°F oven. They're done when tender throughout—test by piercing with a fork which should slide in easily with no resistance.
- → Can I make this dish ahead?
The chipotle beans and tomato salsa both store well for 2-3 days refrigerated. Roast sweet potatoes fresh, or reheat previously roasted potatoes at 350°F for 15-20 minutes until warmed through before assembling.
- → How spicy is the chipotle seasoning?
One chipotle pepper in adobo provides moderate heat with smoky depth. Reduce to half a pepper or use chipotle powder for milder flavor, or add a second pepper if you enjoy spicy dishes.
- → What protein pairs well with these stuffed sweet potatoes?
While black beans provide protein, you can add toasted pepitas, hemp seeds, or a side of quinoa for additional plant-based protein. Shredded chicken or cotija cheese also work as traditional toppings.
- → Can I use canned sweet potatoes to save time?
Fresh roasting develops the best texture and caramelized flavor. Canned sweet potatoes tend to be overly soft and lack the slight crispness of roasted skins. If short on time, microwave whole pierced potatoes for 8-10 minutes, then finish under the broiler for 5 minutes.
- → What other toppings work beyond avocado?
Sour cream or Greek Greek yogurt adds creaminess, pickled red onions bring tang, crumbled cotija or feta offers salty contrast, and toasted pumpkin seeds provide crunch. Fresh radish slices or thinly sliced cabbage also add texture.