This recipe is an absolute lifesaver for long workdays and late dinners. I got the idea for the recipe from a post at The Kitchn about sweet potatoes stuffed with greens and beans. I've tried different variations, and this one's my favorite: black beans, chipotle, lime, and red onion. It's a brilliant weeknight dinner--it takes about 45 minutes to make from scratch, and all the components can be cooked ahead and refrigerated or frozen for single-serving meals. —ieatthepeach
Test Kitchen Notes
In my opinion, there's nothing more satisfying than an easy, no-brainer dinner that comes together quickly and has such great versatility it can be kept in any cook's weeknight recipe arsenal! I also love sweet potatoes, and found the acid and spice in this recipe complement the potatoes' creamy sweetness well. The different levels of tang and heat are palate-pleasers, though a crunchy texture thrown in for contrast would complete the dish perfectly. Overall, this is a great back-pocket recipe for busy nights and seamlessly combines healthy with hearty and handy. —Jr0717
smallish sweet potatoes (about 8 ounces each)
(about 3/4 pound) chard, curly kale, or lacinato (dinosaur) kale
red onion, thinly sliced
Salt, to taste
garlic cloves, minced
Zest and juice of 1 lime
minced chipotles in adobo, to taste
(15 ounce) can black beans, drained and rinsed
Extra-virgin olive oil or melted butter, for drizzling
Crumbled queso fresco, for sprinkling (optional)
In This Recipe
Preheat the oven to 400º F and position a rack in the middled. Line a baking sheet with aluminum foil or parchment paper.
Scrub the sweet potatoes clean, then prick them in a few places with a fork. Place the sweet potatoes on the baking sheet and roast for 45 minutes to 1 hour, or until they’re very tender all the way through.
While the sweet potatoes roast, wash and stem the greens, then chop them into 1-inch ribbons. Set aside.
In a large, deep skillet with a lid, heat the oil over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, for 8 to 10 minutes, or until the onion is soft. Add the garlic and chipotles in adobo and cook for another 30 seconds to a minute. Add the greens and lime zest and juice. Cover the pan and let the greens steam for about 5 minutes, or until they’re wilted. Add the beans and cook, stirring, for another 1 to 2 minutes, or until the beans are warmed through. Season with salt to taste, then turn the heat to low, cover the pan, and keep the filling mixture warm while the sweet potatoes finish roasting.
When the sweet potatoes are tender, remove them from the oven. Use a sharp knife to make a deep slit lengthwise into each potato, then push the ends together a bit to open up the inside. Drizzle the inside of each potato with a bit of olive oil or melted butter, sprinkle with salt, and use a fork to lightly mash the fat and salt into the potato flesh. Scoop about a quarter of the filling into each sweet potato, and sprinkle with crumbled queso fresco (if using). Serve immediately.
Both the sweet potatoes and the filling can be cooked ahead of time and reheated in the microwave. The baked sweet potatoes will keep, tightly wrapped in foil, in the fridge for up to a week. The filling will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.