Stuffed Sweet Potatoes with Black Beans & Mole Poblano

Stuffed with black beans and slathered in rich mole poblano, these baked sweet potatoes make a satisfying veggie meal. Go big on toppings with crunchy pepitas, briny feta, and green onions. 

What You Get

Sweet potatoes 

Green onions 

Lime 

Cooked black beans 

Mole poblano sauce 

Crumbled feta cheese 

Toasted pepitas (pumpkin seeds) 

What You’ll Need

Olive oil

Salt

Butter

Makes 3 servings 

Active Time: 10 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 475°F. Line a sheet pan with foil. 

Step 2

Rub the sweet potatoes with olive oil, season with salt, and prick with a fork. Place the sweet potatoes on the prepared pan and bake until soft, about 35 to 40 minutes, depending on size.

Step 3

Meanwhile, trim and slice a handful of the green onions. Cut the lime into wedges for serving.

Step 4

When the sweet potatoes are ready, split them down the middle, spread with butter, and season with salt. Spoon the black beans over, drizzle with 1 to 2 tablespoons of the mole poblano, sprinkle with feta, and return the pan to the oven to warm through and melt the cheese, 3 minutes longer.

Step 5

Transfer the sweet potatoes to plates, and sprinkle with some of the pepitas and green onions. Serve warm, with the lime wedges for squeezing.

Contains: milk, tree nuts.