Cheesy Tomato + Bean Stuffed Sweet Potatoes

Prep Time 10

Servings People

2 large or 4 small/medium sweet potatoes halved lengthwise
3 tbsp olive oil divided
2 tsp kosher salt divided
2 cups finely chopped veggies
1 tbsp dried oregano
2 tsp garlic powder
¼ -½ tsp red pepper flakes optional
¼ cup tomato paste
¾ cup water
2 (15 oz) cans pinto beans drained and rinsed
1-2 cups grated mozzarella cheese
Parsley, for garnish optional
Look for longer (less thick) sweet potatoes so that they cook faster! If your potatoes are large, then ½ per person should work, if they’re small each person should get their own potato.
I really like these with finely chopped bell pepper and cabbage.
Note: cast-iron helps the potatoes get caramelized, but you could also just bake them on a baking sheet.
Note: these beans are also very delicious on toast (tastes like pizza) or tossed into pasta. At the end of cooking, sprinkle the cheese over top of the beans and let it melt. Scoop onto toast or pasta and devour.

Preheat the oven to 400F. In a large cast-iron skillet (or on a parchment lined baking sheet), add the sweet potatoes. Drizzle 1 tablespoon oil and sprinkle ¼ teaspoon salt all over. Use your hands to rub the oil and the salt all over the sweet potatoes. Transfer to the oven for 30-50 minutes more, or until tender (this depends greatly on the size of your sweet potatoes)..
In a separate large skillet over medium heat, add the remaining 2 tablespoons olive oil, veggies, and ½ teaspoon salt. Cook until the veggies are tender, stirring occasionally, about 5 minutes. Add the oregano, garlic, red pepper flakes (if using), and tomato paste and cook for 1 minute, stirring often. Stir in the water, beans, and remaining 1 ¼ teaspoon salt. Cook for 30 seconds, stirring often, or until the water thickens into more of a sauce.
Once sweet potatoes are cooked through, flip them over (cut-side-up) and use a fork to mix/mash the center to make room for the filling. Sprinkle a bit of salt on top of each sweet potato. Add the filling to each sweet potato, then top with a generous amount of cheese. Bake for 5 more minutes, or until the cheese is melted.
Serve topped with parsley (if using) and with a simple side salad or slaw (it’s nice to have something crunchy and bright on the side since the potato and beans are a bit mushy).

Substitutions:

To make vegan, skip the cheese! Option to substitute with a vegan mozzarella (Miyokos brand is the best). If you do skip the cheese, you may want to sprinkle a little salt on top of the bean stuffed sweet potatoes.
These beans are also very delicious on toast (tastes like pizza) or tossed into pasta. At the end of cooking, sprinkle cheese over the beans and let it melt. Scoop onto toast or pasta and devour.
Pinto are my favorite here, but you could also use cannellini.

Store leftovers in an airtight container in the fridge or freezer:
- Roasted sweet potato halves: up to 6 days in the fridge
- Bean filling: up to 6 days in the fridge or 2 months in the freezer

Warm up leftover beans and eat them on toast (topped with cheese!)
Warm up your sweet potatoes and bean filling in the microwave until warmed through. Top with cheese and microwave until cheese melts. Top with fresh herbs and enjoy with a side of slaw or simple salad
Toss leftover beans with pasta and cheese.
Turn the leftover beans into a cheesy quesadilla.