Savory Stuffed Sweet Potatoes with Lemon-Tahini Sauce
A perfect, nourishing weeknight meal, this recipe features tender, oven-roasted sweet potatoes filled with a savory, spiced black bean and spinach mixture. A luscious, creamy lemon-tahini sauce is drizzled over the top, bringing all the delicious Mediterranean-inspired flavors together.
Servings 4
Calories 638kcal
Ingredients
For the Sweet Potatoes & Filling:
- 4 medium sweet potatoes ~8–10 oz / 225–285 g each, scrubbed
- 2 15-ounce / 425 g cans no-salt-added black beans, rinsed and drained
- 2 tablespoons 30 mL extra-virgin olive oil, divided
- 5 ounces 140 g fresh spinach
- 1 teaspoon 2.5 g smoked paprika
- ½ teaspoon 1 g dried oregano
- ¼ teaspoon 0.8 g onion powder
- ¼ teaspoon 0.6 g black pepper
For the Lemon-Tahini Sauce:
- ½ cup 120 g tahini
- ¼ cup 60 mL fresh lemon juice (from 1 large lemon)
- 1 clove garlic finely minced
- ¼ cup 60 mL cool water, plus more as needed
- 2 tablespoons ~8 g fresh parsley, chopped, for garnish
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (205°C). Pierce the sweet potatoes several times with a fork. Place them on a baking sheet, rub them lightly with 1 tablespoon (15 mL) of the olive oil, and roast until tender all the way through, about 45 to 55 minutes. A fork should easily pierce the thickest part.
- Prepare the Tahini Sauce: 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 1/4 cup (60 mL) of cool water, a little at a time, whisking continuously until the sauce is smooth, creamy, and pourable. Add more water by the teaspoon if needed to reach your desired consistency. Set aside.
- Create the Savory Filling: About 10 minutes before the potatoes are done, heat the remaining 1 tablespoon (15 mL) of olive oil in a large non-stick skillet over medium heat. Add the smoked paprika, oregano, onion powder, and black pepper. Cook for 30 seconds until fragrant.
- Sauté Beans and Greens: Add the rinsed and drained black beans to the skillet. Stir to coat them in the spices and cook for 2 to 3 minutes, until warmed through. Add the fresh spinach in large handfuls, stirring continuously until all of the spinach has just wilted, about 2 to 3 minutes more. Remove from heat.
- Assemble: 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.
- 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 adding the cool sauce.
- Sauce Tip: It is normal for tahini to seize up and thicken when you first add liquid. Simply continue to add cool water slowly while whisking, and it will transform into a perfectly smooth and pourable sauce.
- Variations: Try using no-salt-added chickpeas instead of black beans, or Swiss chard in place of spinach for a slightly different flavor profile.