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Southern Stuffed Sweet Potatoes

These Southern Stuffed Sweet Potatoes are loaded with onions, red pepper, black beans, hot sauce and garlic. This is a delicious gluten-free and vegetarian dish that is perfect for lunch or a light dinner. 
Course Side Dish
Cuisine American
Keyword dinner, gluten-free, healthy, Special Diet, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 343kcal


  • 3 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 can (14 oz) black beans drained and rinsed
  • 2 tablespoons hot sauce your favourite
  • ¼ cup mayo
  • ½ teaspoon salt or to taste
  • 2 green onions sliced thin
  • ½ cup pecans toasted and roughly chopped


  • Preheat the oven to 425°F.
  • Put some olive oil on the sweet potato skin and rub to spread it evenly.
  • Prick the sweet potato with a fork in several places.
  • Bake for about 45-60mins or until they are tender.
  • Meanwhile heat the olive oil in a skillet over medium-high heat.
  • Sauté the onion and bell pepper until softened for about 5-7 minutes.
  • Add the garlic and sauté for more few minutes.
  • Then set the sautéed mixture aside.
  • Once the sweet potatoes are cool enough to handle, cut them in half lengthwise.
  • Scoop out the flesh with a spoon, leaving a ¼-inch thick shell.
  • Put the sweet potato pulp in a large bowl and mash to a soft consistency.
  • Add the sautéed mixture, black beans, hot sauce, mayo and salt to the bowl and mix well.
  • Fill the sweet potato shells with the stuffing.
  • Top with green onions and pecans before serving.


Serving: 1/4 | Calories: 343kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 769mg | Potassium: 714mg | Fiber: 6g | Sugar: 10g