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 and roast until tender all the way through, about 45–55 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 ¼ 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 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 2–3 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.
- 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.