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Mediterranean Stuffed Sweet Potatoes with Creamy Tahini

Enjoy these vibrant, oven-roasted sweet potato boats, brimming with a savory black bean and spinach filling. A creamy lemon-tahini sauce adds the perfect finishing touch for a satisfying meal.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 583
Ingredients Equipment Method Notes

Ingredients
  

  • Two 15-ounce cans low-sodium black beans, rinsed and drained
  • ½ cup tahini
  • 2 tablespoons extra-virgin olive oil divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • 4 medium sweet potatoes about 8–10 oz / 225–285 g each, scrubbed
  • 5 ounces about 140 g fresh spinach
  • 1 lemon for juicing (to yield ¼ cup)
  • 1 clove garlic finely minced
  • ¼ cup 60 ml cool water, plus more as needed
  • Fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large Non-stick Skillet
  • Small bowl
  • Whisk
  • Fork

Method
 

  1. Roast the Potatoes : Preheat your oven to 400°F (205°C). Pierce the sweet potatoes several times with a fork. Place them directly on the oven rack or on a baking sheet and roast until tender all the way through, about 45–55 minutes. A fork should easily pierce the thickest part.
  2. Prepare the Tahini Drizzle : While the potatoes are roasting, combine the tahini, fresh lemon juice, and minced garlic in a small bowl. Whisk to combine; the mixture will thicken. Add the ¼ cup of cool water, a little at a time, whisking continuously until the sauce is smooth, creamy, and pourable. Set aside.
  3. Create the Savory Filling : About 10 minutes before the potatoes are done, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the smoked paprika and oregano and cook for 30 seconds until fragrant.
  4. Sauté Beans and Greens : Add the rinsed and drained black beans and the sea salt to the skillet. Stir to coat the beans in the spices and cook for 2–3 minutes, until warmed through. Add the fresh spinach in large handfuls, stirring continuously until all of the spinach has just wilted, about 2–3 minutes more. Remove from heat.
  5. Assemble the Boats : Carefully remove the hot potatoes from the oven. Let them rest for a few minutes until cool enough to handle. Slice each potato open lengthwise down the middle, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
  6. Garnish and Serve : Divide the black bean and spinach filling evenly among the four sweet potato boats. Drizzle generously with the prepared tahini sauce and finish with a sprinkle of fresh, chopped parsley before serving.

Notes

Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling and potato gently before assembling and drizzling with the cool sauce.
Ingredient Swaps: For a different flavor, try using chickpeas instead of black beans, or Swiss chard in place of spinach. A pinch of red pepper flakes in the filling adds a welcome kick of heat.
Sauce Tip: If your tahini sauce seizes up and becomes thick when you add the liquid, don't worry! This is normal. Just add more cool water, one teaspoon at a time, and continue whisking until it's smooth and pourable.

🍽️ Nutrition Information (Per Serving)

Serving Size: 1 Stuffed Sweet Potato
  • Calories: 583
  • Total Fat: 23 g
  • Saturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 630 mg
  • Total Carbohydrate: 80 g
  • Dietary Fiber: 20 g
  • Total Sugars: 16 g
  • Includes Added Sugars: 0 g
  • Protein: 18 g
  • Calcium: 290 mg
  • Iron: 7.5 mg
  • Potassium: 1565 mg