5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes - Real Food Whole Life

5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes

April 27, 2017 (Updated on October 31, 2021)

5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes are easy to prepare in the slow cooker and make for a filling, festive and delicious meal.

Don’t you just love a one-pot meal?

I know I do, especially when that meal can be prepared in the slow cooker!

Since creating the one-pot recipe Slow Cooker Buffalo Chicken & Sweet Potatoes I’ve been playing around with a vegetarian sweet potato recipe and this one hits it out of the park.

If you’re a fan of hearty, satisfying vegetarian meals – then definitely add these black bean quinoa bowls and black bean salad with corn recipe to your list too!

My favorite part of this one is how easy the prep is. Simply stir together a few pantry ingredients, plop in a few sweet potatoes, cover, and walk away.

Of course, what makes this one really special are the toppings. Feel free to add whatever toppings you love to create a one-of-a-kind sweet potato masterpiece!

I hope you’ll give this one a try soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

PS – If you love this easy crockpot soup, I think you’ll really like this collection of vegetarian slow cooker recipes too!

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Serve the sweet potatoes sprinkled with a little salt and the black beans separately for resistant eaters.

2 | Make a DIY sweet potato bar with all the toppings. Encourage each person to create their own sweet potato masterpiece!

THIS RECIPE IS . . .

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4.5 from 2 votes

5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes

Yield 4 -6

5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes are easy to prepare in the slow cooker and make for a filling, festive and delicious meal.

Equipment

Ingredients

  • 2 15- oz cans black beans drained and rinsed
  • 1 ⅓ cup salsa divided*
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • cup water
  • 2 medium or 4 small sweet potatoes scrubbed
  • Optional toppings: Yogurt sour cream, cheese, chopped scallion, sliced avocado, chopped cilantro, pickled or fresh jalapeño, shredded cabbage, fresh lime wedges for squeezing.

Instructions

  • In the base of a 6-quart slow cooker, stir together the beans, 1 cup salsa, garlic powder, smoked paprika, water and salt. Place the sweet potatoes on top of the bean mixture.
  • Cover and cook on low for 6 hours or high for 4, or until the sweet potatoes are tender and cooked through.
  • Carefully remove the sweet potatoes, slice in half, and serve topped with the black beans, the remaining salsa, and any other toppings you like.

Notes

*Look for a salsa without any added sugar or preservatives. Use mild, medium or hot, depending on your preference for spice.
All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.
Serve the sweet potatoes sprinkled with a little salt and the black beans separately for resistant eaters.
Make a DIY sweet potato bar with all the toppings. Encourage each person to create their own sweet potato masterpiece!
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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8 comments to " 5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes "

  • Lora

    This looks delicious! The recipe says that the salsa should be "divided." How much do we put in the slow cooker, and how much do we save for later?

    • Robyn Downs

      Lora, good catch! 1 cup of salsa goes in with the beans, and the rest is set aside for topping. I updated the recipe. Hope you enjoy!

  • Bev F

    It sounds delicious. I just started it cooking. I’m wondering–do you have the nutritional content? Thank you.

  • marisa

    I have made this recipe many times in the past few months. My husband prefers regular russet potatoes so I use one of each and it turns out beautifully. Great vegetarian main dish! Thanks!

  • Katharine N

    5 stars
    Robyn, I have been following you throughout lockdown and love your weekly email. I found this recipe recently and created it last night. My family loved it.
    So many different flavours. We used, grated Cheese, sour cream, homemade guacamole, lettuce, chopped spring onion and chillis for toppings. Two teens that can be fussy, loved the items I left out for toppings and ate all on their plate. My husband loves his chillis and was able to add as much as he wanted. Great way to get the family eating better. They all want me to make it again soon. I’m sure I can find a variation on your site and I’m already looking.
    Thanks for all that you do.
    A new friend from sunny Poole, Dorset, UK
    Katharine N

    • Robyn Downs

      Katherine, thank you so much for this great review, I’m so happy to hear you’ve been enjoying this recipe and that it’s a hit with your family! Love those topping ideas, too. Cheers!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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