Roasted Sweet Potatoes With Chipotle Black Beans

The first time I made this, my kitchen smelled like a tiny taco shop had taken up residence. Sweet potatoes were bubbling away in the oven while chipotle curls of steam rose from my skillet, and I remember thinking—this is what comfort food should feel like. Vibrant, yes, but also deeply grounding. Now its the meal I turn to when I want something that feels like a hug but still leaves me light and energized.

Last fall, I served these loaded sweet potatoes at a casual dinner party, and honestly—the conversation stopped. Forks clinking against plates, someone asking for the recipe mid-bite, my friend who claims to hate sweet potatoes going back for seconds. Theres something about the combination of sweet, smoky, and zesty that makes people lean in a little closer.

Ingredients

• 4 medium sweet potatoes: Look for evenly sized ones so they roast at the same rate, and dont bother peeling—the skin gets wonderfully tender and holds everything together
• 2 tbsp olive oil: This helps the skins crisp up slightly while keeping the flesh creamy
• ½ tsp sea salt: Sweet potatoes need salt to sing, dont be shy here
• ¼ tsp black pepper: Freshly ground makes a difference you can actually taste
• 1 tbsp olive oil: For sautéing the aromatics that build the bean base
• 1 small red onion: Finely chopped so it almost melts into the beans
• 2 garlic cloves: Minced fresh, nothing bottled—it matters
• 1 tsp ground cumin: Earthy foundation that pairs beautifully with sweet potatoes
• 1 tsp smoked paprika: This is where the smoky depth comes from
• 1 chipotle pepper in adobo: Minced fine, or use chipotle powder if you want more control over the heat
• 2 cans black beans: Rinsed well to remove any metallic canned taste
• ½ cup vegetable broth: Helps the beans become creamy and saucy
• Juice of ½ lime: Brightens the whole bean mixture, trust me
• 2 medium ripe tomatoes: Dice them small so every forkful gets some salsa
• ½ small red onion: Finely diced for the salsa, keeping it fresh and crisp
• 1 jalapeño: Remove the seeds if you want mild, leave some for heat
• ¼ cup fresh cilantro: Chopped, stems removed
• Juice of 1 lime: The salsa needs plenty of acid to balance the roasted sweetness
• 1 avocado: Sliced, because creaminess on top of creaminess is never a bad idea

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Get your oven ready and those potatoes prepped:

Preheat to 400°F and line a baking sheet, then pierce each sweet potato several times with a fork—this lets steam escape so they dont burst. Rub them with olive oil, salt, and pepper, getting into all the nooks and crannies.

Roast until tender:

Place on the baking sheet and roast for 35 to 40 minutes. Youll know theyre done when a fork slides through with zero resistance and the skins are slightly crisped.

Build the bean base:

While potatoes roast, heat olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened and translucent, then add garlic, cumin, smoked paprika, and chipotle. Cook for just 1 minute more until fragrant.

Simmer the beans:

Add black beans, vegetable broth, salt, and pepper. Let everything simmer for 8 to 10 minutes, mashing some beans with your spoon as they cook—this creates a creamier texture. Stir in lime juice and keep warm.

Make the salsa:

Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss well and set aside—the flavors get happier as they sit.

Assemble:

Once sweet potatoes are cooked, split each open and fluff the flesh with a fork. Spoon chipotle black beans over each potato, top generously with tomato salsa, and add avocado slices if using. Serve immediately.

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My toddler, who typically treats vegetables like suspicious foreign objects, once ate an entire loaded sweet potato without prompting. I watched from across the table, trying not to look too surprised, as she smeared bean mash and salsa everywhere with absolute delight. Sometimes food wins not because its perfect, but because its just that good.

Make It Your Own

Sweet potatoes are incredibly forgiving, which is part of why this recipe works so well. Swap black beans for pinto beans if you prefer, or add roasted corn to the salsa for extra sweetness. Sometimes I crumble cotija cheese on top because salty cheese against sweet potato is basically magic.

Serving Suggestions

These potatoes are hearty enough to stand alone as a main, but a simple green salad with lime vinaigrette rounds out the meal nicely. On colder nights, I like serving them alongside a cup of soup—something light like tomato or gazpacho, since the potatoes themselves are so satisfying. A crisp white wine, maybe Sauvignon Blanc, cuts through the richness beautifully.

Storage and Reheating

The components actually store separately quite well. Keep roasted sweet potatoes, beans, and salsa in airtight containers in the fridge for up to 4 days. When reheating, I recommend warming the potatoes and beans in the oven rather than the microwave—the skins stay nicer that way. Add fresh salsa just before serving, since cooked salsa loses its bright magic.

• Wrap leftover sweet potatoes individually in foil before reheating to prevent drying
• The bean mixture freezes beautifully for up to 3 months if you want to meal prep
• Avocado is best added fresh since it browns and changes texture after sitting

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Theres something deeply satisfying about a meal that looks impressive but comes together with such simple ingredients. Hope this finds its way into your regular rotation.

Recipe FAQs

→ Can I prepare the components ahead?

Yes. The black beans keep well for 3 days refrigerated and reheat beautifully. The tomato salsa stays fresh for 2 days when stored covered. Roast the sweet potatoes just before serving for the best texture.

→ How do I adjust the spice level?

Reduce the chipotle pepper to half or omit entirely for milder flavor. For more heat, add the whole chipotle pepper with adobo sauce or increase the minced jalapeño in the salsa.

→ What other toppings work well?

Try crumbled cotija cheese, pickled red onions, toasted pumpkin seeds, or a dollop of Greek yogurt. A drizzle of chipotle crema adds rich, smoky finish.

→ Can I use other beans?

Pinto or kidney beans work equally well with the chipotle seasoning. For a lighter option, try cannellini beans though the flavor profile will shift slightly.

→ How do I know when sweet potatoes are done?

Insert a fork into the thickest part—it should slide through easily with no resistance. The skin will crisp slightly and the flesh will be very tender.