Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Preheating ensures the oven is at the correct temperature for even roasting.
2. Wash and scrub the sweet potatoes thoroughly. It’s important to clean the sweet potatoes well, as you’ll be eating the skin. Use a vegetable brush under running water to remove any dirt or debris.
3. Pierce each sweet potato several times with a fork. This allows steam to escape during baking, preventing the sweet potatoes from bursting. Pierce them all over, about 4-5 times each.
4. Rub the sweet potatoes with olive oil. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Use your hands to rub the oil evenly over the entire surface of each sweet potato. This helps the skin crisp up and adds flavor.
5. Season with salt and pepper. Sprinkle salt and freshly ground black pepper generously over the oiled sweet potatoes.
6. Bake for 45-60 minutes, or until tender. Roast the sweet potatoes in the preheated oven until they are easily pierced with a fork and feel soft when squeezed gently. Baking time may vary depending on the size of your sweet potatoes. Start checking for doneness around 45 minutes.

Step 2: Prepare the Black Bean Filling

1. While the sweet potatoes are baking, prepare the filling. This efficient timing allows you to make the filling while the sweet potatoes roast, saving time overall.
2. Heat olive oil in a large skillet over medium heat. Place a large skillet on the stovetop and heat olive oil over medium heat. Allow the oil to heat up for about a minute until it shimmers slightly.
3. Add diced onion and cook until softened, about 5 minutes. Add the diced yellow onion to the hot skillet and cook, stirring occasionally, until it becomes softened and translucent. This usually takes about 5 minutes.
4. Add minced garlic and diced red bell pepper and cook for another 3-5 minutes, until slightly softened. Add the minced garlic and diced red bell pepper to the skillet. Continue to cook, stirring occasionally, until the bell pepper is slightly softened and the garlic is fragrant, about 3-5 minutes more. Be careful not to burn the garlic.
5. Stir in black beans, diced tomatoes and green chilies (undrained), chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Add the rinsed and drained black beans, undrained diced tomatoes and green chilies, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the skillet.
6. Season with salt and pepper to taste. Season the filling with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust as needed.
7. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow flavors to meld. Bring the filling to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally. This simmering time allows the flavors to meld together and deepen. If the filling becomes too thick, you can add a splash of vegetable broth or water.

Step 3: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Allow the roasted sweet potatoes to cool for a few minutes until they are cool enough to handle but still warm.
2. Slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Using a sharp knife, carefully slice each sweet potato lengthwise down the center. Leave about an inch at each end uncut to create a boat shape.
3. Gently scoop out some of the sweet potato flesh, creating a well for the filling. Use a spoon to gently scoop out some of the sweet potato flesh from the center of each half, creating a well to hold the black bean filling. Be careful not to tear the skin. You can mash the scooped-out sweet potato flesh and add it to the black bean filling for extra fiber and flavor, or reserve it for another use.
4. Spoon the black bean filling into the sweet potato wells. Divide the prepared black bean filling evenly among the sweet potato halves, spooning it into the wells you created. Be generous with the filling!

Step 4: Optional Broiling (for cheesy topping)

1. If desired, sprinkle shredded cheese over the filling. If you are using cheese, sprinkle your desired amount of shredded cheese (cheddar, Monterey Jack, or vegan cheese) over the black bean filling.
2. Broil for 1-2 minutes, or until cheese is melted and bubbly. Place the stuffed sweet potatoes under the broiler for 1-2 minutes, or until the cheese is melted and bubbly and lightly browned. Watch carefully to prevent burning.

Step 5: Serve and Garnish

1. Serve hot, garnished with your favorite toppings. Remove the stuffed sweet potatoes from the oven or broiler and serve immediately while hot.
2. Garnish with desired toppings such as sour cream or Greek yogurt, fresh cilantro, avocado, salsa, and hot sauce. Let everyone customize their stuffed sweet potatoes with their favorite toppings. A squeeze of fresh lime juice is also a great finishing touch.