Loaded Sweet Potato Boats with Black Beans and Corn

Why You’ll Love This Recipe

• Budget-friendly pantry heroes meet fresh, bright toppings.
• Hands-off roasting plus a quick skillet filling makes weeknights easy.
• Balanced: sweet, smoky, tangy, and creamy in every bite.
• Flexible for different diets and spice levels.

Grocery List

• Produce: 4 medium sweet potatoes, 1 small yellow onion, 2 garlic cloves, 1 lime, fresh cilantro
• Dairy: Plain Greek yogurt (2%)
• Pantry: Olive oil, kosher salt, black pepper, ground cumin, chili powder, 1 can black beans (15 oz), corn kernels (frozen or canned), chunky salsa

Full Ingredients

Sweet Potatoes

• 4 medium sweet potatoes (10–12 oz each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Black Bean and Corn Filling

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen and thawed, or canned and drained)
• 1/2 cup chunky salsa
• 2 tbsp water
• 1/4 tsp kosher salt, or to taste

Lime Yogurt Drizzle

• 3/4 cup plain Greek yogurt (2%)
• 1 tsp finely grated lime zest
• 2 tbsp fresh lime juice
• 1 tbsp water (to thin to drizzling consistency)
• 1/4 tsp kosher salt
• 1/2 tsp honey (optional, for balance)

For Serving

• 1/4 cup chopped fresh cilantro, plus extra leaves
• Additional salsa (about 1/4 cup)
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the sweet potatoes

Preheat the oven to 425°F. Line a sheet pan with parchment for easy cleanup. Scrub and dry the sweet potatoes well, then prick each potato 6–8 times with a fork to vent steam. Rub potatoes all over with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and set on the prepared pan.

Step 2: Roast until meltingly tender

Roast the sweet potatoes for 50 minutes, until the skins are slightly wrinkly and a knife slides through the center with no resistance. If your potatoes are very large, add a few minutes; if small, start checking at 45 minutes.

Step 3: Mix the lime yogurt drizzle

While the potatoes roast, whisk together the Greek yogurt, lime zest, lime juice, water, kosher salt, and honey (if using). The sauce should be smooth and drizzly; add a splash more water if needed. Refrigerate until serving.

Step 4: Cook the black bean and corn filling

About 10 minutes before the potatoes are done, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, for 3–4 minutes until softened and translucent. Stir in the garlic, cumin, and chili powder; cook 30 seconds until fragrant. Add the black beans, corn, salsa, and 2 tablespoons water. Simmer for 5 minutes, stirring occasionally, until hot and slightly thickened. Season with 1/4 teaspoon kosher salt (or to taste).

Step 5: Split and fluff the potato boats

Transfer roasted potatoes to a cutting board. Using a sharp knife, slice each potato lengthwise, stopping about 1/2 inch from the bottom so the halves stay connected. Use a fork to gently fluff and mash the flesh, creating a shallow “boat” to catch the filling. Taste and add a pinch of salt if desired.

Step 6: Load, drizzle, and garnish

Spoon the warm black bean and corn mixture generously into each sweet potato. Add a spoonful of salsa, drizzle with the lime yogurt, and shower with chopped cilantro. Serve immediately with extra lime wedges if you like a brighter pop.

Pro Tips

• Choose sweet potatoes of similar size so they roast evenly.
• Speed hack: Microwave pricked potatoes for 6 minutes (turning once), then roast at 425°F for 25–30 minutes to finish.
• For extra-crispy skins, place potatoes directly on the oven rack for the last 10 minutes of roasting (keep the pan below to catch drips).
• Using convection: Bake at 400°F convection for 40–45 minutes.
• Warm bowls or plates before serving to keep the boats hot longer.

Variations

• Chipotle-Lime: Add 1 minced chipotle in adobo to the filling and a pinch of chipotle powder to the yogurt.
• Veggie-Loaded: Stir in 1 cup sautéed bell peppers or spinach to the filling.
• Breakfast Spin: Top each boat with a fried or soft-scrambled egg and a sprinkle of cheddar.

Storage & Make-Ahead

Roast potatoes up to 4 days ahead; cool, refrigerate in an airtight container, and reheat at 375°F for 15–20 minutes or microwave until hot. The black bean-corn filling keeps 4 days in the fridge and freezes up to 2 months; thaw overnight, then reheat with a splash of water. Lime yogurt keeps 4 days refrigerated (do not freeze). For meal prep, store components separately and assemble just before serving to keep skins and toppings fresh.

Nutrition (per serving)

Approximate: 410 calories; 13 g protein; 67 g carbohydrates; 11 g fat; 13 g fiber; 670 mg sodium. Values will vary with salsa, yogurt, and salt brands.