Community recipe
BBQ Black Bean Stuffed Sweet Potatoes with Creamy Lime Slaw
Tender roasted sweet potatoes piled with warm, smoky BBQ black beans and a crisp, tangy cabbage slaw. An easy, colorful dinner with plenty of contrast.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 4 sweet potatos
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 1 yellow onion
- 1 tbsp olive oil
- 2 black beans, 15 oz cans; drained and rinsed
- 0.5 cup barbecue sauce
- 0.25 cup water
- 1 tsp smoked paprika
- 0.25 tsp kosher salt
- 2 cup green cabbages, thinly sliced
- 1 lime, juiced
- 0.5 cup plain greek yogurt
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Prepare and roast the sweet potatoes
Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Scrub 4 sweet potatoes (about 8 oz each) under running water, dry thoroughly, and cut in half lengthwise. Rub the cut surfaces with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp kosher salt. Place cut-side down on the lined sheet, leaving space between the halves. Roast for 35–40 minutes, until the skins wrinkle slightly and a fork slides easily through the thickest part. | Why: Drying and oiling help the cut sides brown, while the lining prevents sticking.
- 02
Simmer the smoky BBQ beans
During the last 15 minutes of roasting, peel and finely dice 1 yellow onion. Set a medium skillet over medium heat; add 1 tbsp olive oil and the diced onion. Cook for 4–5 minutes, stirring, until softened. Open, drain, and rinse 2 cans black beans (15 oz each), then add them with 1/2 cup barbecue sauce, 1/4 cup water, 1 tsp smoked paprika, and 1/4 tsp kosher salt. Stir and simmer for 5–7 minutes, until steaming hot and thick enough to mound on a spoon; reduce the heat if the sauce starts to catch. | Why: Softening the onion first adds sweetness, and simmering coats the beans in a rich, smoky sauce.
- 03
Toss the creamy lime slaw
While the beans simmer, wash and dry 2 cups green cabbage, slice thinly, and measure 2 packed cups. Wash and dry 1 lime, then halve and squeeze it into a large bowl. Add 1/2 cup plain Greek yogurt and 1/4 tsp kosher salt; whisk until smooth. Add the sliced cabbage and toss until lightly coated. Taste and adjust the seasoning if needed. | Why: A cool, crunchy, acidic topping balances the sweet potatoes and saucy beans.
- 04
Rest, fill, and serve
Take the baking sheet out of the oven and let the roasted halves rest for 5 minutes so they are easier to handle. Turn them cut-side up and gently mash the centers with a fork, keeping the skins intact. Divide the hot bean mixture among the halves, spoon the chilled slaw on top, and serve 2 filled halves per person while the centers are warm. | Why: A brief rest protects your hands, and mashing creates a pocket that holds the toppings.
