About this recipe
Roasted sweet potatoes hold a warm black bean and corn filling, with fresh tomatoes and lime yogurt on top. This vegetarian dinner uses whole medium potatoes rather than rice or pasta. The filling and sauce can be prepared while the potatoes roast, making the oven stage the main part of the waiting time.
Choose potatoes of similar size
Medium sweet potatoes cook more evenly together than a mixture of small and very large ones. Pierce them before roasting and check the thickest center with a knife. Allow extra time when the flesh still feels firm.
Keep the filling and toppings separate
Warm the beans and corn until the pan liquid mostly evaporates so the filling sits neatly inside the potato. Add diced tomatoes and yogurt just before serving to preserve the contrast between warm filling and cool toppings.
Choose similar medium sweet potatoes
The recipe uses four potatoes of about 8 ounces each. Scrub, dry and pierce them before baking. Very large potatoes need more time than the estimate; check the thickest center instead of removing all of them just because a timer rings.
Prepare the filling while the oven works
Dice the onion and measure cumin and smoked paprika while the potatoes roast. Rinse and drain the beans before they go into the skillet with corn and water. Simmer until everything is hot and the filling is moist without being watery.
Assemble just before serving
Split each tender potato lengthwise and loosen the orange flesh with a fork to create room for the filling. Add the warm beans and corn first, followed by fresh tomatoes, lime yogurt and cilantro. Keeping the cool toppings separate preserves their texture.
