4 medium sweet potatoes

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

½ cup diced tomatoes

Salt and pepper to taste

¼ cup fresh cilantro, chopped

1 avocado, sliced

¼ cup crumbled feta cheese (optional)

Preheat & Bake: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-60 minutes, until tender.
Prepare Filling: While sweet potatoes bake, heat olive oil in a skillet over medium heat.
Sauté Aromatics: Add chopped onion and garlic, sauté for 3-4 minutes until softened.
Add Spices & Beans: Stir in cumin, chili powder, smoked paprika, black beans, corn, and diced tomatoes. Cook for 5-7 minutes, stirring occasionally.
Assemble: Once sweet potatoes are done, slice open lengthwise, fluff insides with a fork, and season with salt and pepper.
Top & Serve: Spoon the bean and corn mixture into each sweet potato. Garnish with fresh cilantro, avocado slices, and crumbled feta (if using).

Make it Spicier: Add diced jalapeños or a dash of hot sauce.

Extra Protein: Include shredded chicken or tofu.

Different Cheeses: Swap feta for cheddar or cotija.

Add Crunch: Top with crushed tortilla chips or roasted pepitas.

Drizzle Sauces: Try with lime crema or salsa verde.