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.
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
⅓ 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.
- 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.
*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!