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As the crisp air of autumn settles in, it brings with it a sense of warmth and comfort that is best experienced around a table filled with delicious food. One dish that perfectly encapsulates this season is Sweet and Spicy Stuffed Sweet Potatoes with Black Bean Salsa. This delightful recipe is not just a meal; it's a celebration of flavors that evoke feelings of nostalgia and togetherness.

Stuffed Sweet Potatoes with Black Bean Salsa

Experience the taste of autumn with Sweet and Spicy Stuffed Sweet Potatoes topped with vibrant Black Bean Salsa. This delightful recipe combines roasted sweet potatoes with a flavorful salsa made from black beans, corn, fresh vegetables, and spices, creating a harmonious balance of sweet and savory. Nutritious and versatile, these stuffed potatoes can be customized to suit any palate, making them perfect for cozy gatherings or weeknight dinners. Enjoy this comforting dish as a centerpiece on your table and share the warmth with family and friends all season long.
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Ingredients
  

4 medium sweet potatoes

1 (15 oz) can black beans, rinsed and drained

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

1 small red onion, finely diced

1 red bell pepper, diced

1 jalapeño, seeded and minced (optional for heat)

1 tsp cumin

1 tsp smoked paprika

1 lime, juiced

2 tbsp fresh cilantro, chopped

Salt and pepper, to taste

1 avocado, diced

½ cup crumbled feta or cotija cheese (optional)

Olive oil for drizzling

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Bake the sweet potatoes: Scrub the sweet potatoes clean, poke several holes in each potato with a fork, and place them on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes, or until tender when pierced with a fork.

      Prepare the black bean salsa: In a mixing bowl, combine the black beans, corn, red onion, red bell pepper, jalapeño (if using), cumin, smoked paprika, lime juice, and cilantro. Season with salt and pepper to taste. Mix well and set aside for the flavors to meld.

        Scoop the sweet potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Cut them in half lengthwise and gently scoop out some of the flesh to create a boat, leaving some around the edges to maintain structure.

          Stuff the sweet potatoes: Fill each sweet potato half generously with the black bean salsa mixture. Top with diced avocado and crumbled feta or cotija cheese if desired.

            Return to the oven: Place the stuffed sweet potatoes back in the oven for an additional 10-15 minutes, just to warm everything through and to lightly crisp the tops.

              Serve: Remove from the oven and drizzle with more lime juice and a sprinkle of fresh cilantro if you like. Enjoy your delicious and healthy stuffed sweet potatoes!

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4