Smoky Black Bean Sweet Potato (Print)

Comforting smoky black beans and tender sweet potatoes with tangy lime crema, ideal for warming meals.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 2 medium sweet potatoes, peeled and diced (about 3 cups)

→ Beans and Liquids

06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 4 cups vegetable broth
08 - 1 can (14.5 oz) diced tomatoes with juices

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon chili powder
12 - 0.5 teaspoon dried oregano
13 - 0.25 teaspoon cayenne pepper, optional
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon freshly ground black pepper

→ Lime Crema

16 - 0.5 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 1 tablespoon fresh lime juice
19 - Pinch of salt

→ Garnishes

20 - Chopped fresh cilantro, optional
21 - Sliced jalapeños, optional
22 - Lime wedges, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and diced bell pepper; cook for 2 additional minutes until softened and fragrant.
03 - Stir in diced sweet potatoes, smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper if using, salt, and black pepper. Cook while stirring for 2 minutes to activate the spices.
04 - Add drained black beans, diced tomatoes with juices, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20 to 25 minutes until sweet potatoes are tender and easily pierced.
06 - Use an immersion blender to partially puree the soup in the pot, leaving some chunks for body. Alternatively, transfer 2 cups to a blender, puree, and return to the pot.
07 - While soup simmers, whisk together sour cream or Greek yogurt, lime zest, fresh lime juice, and a pinch of salt in a small bowl until smooth.
08 - Taste soup and adjust seasoning with additional salt and pepper as necessary.
09 - Ladle soup into bowls. Top each portion with a dollop of lime crema and desired garnishes.

# Expert Advice:

01 -
  • The smoky spices make your kitchen smell like something way more complicated than 50 minutes of work.
  • It's naturally vegetarian but feels substantial enough that no one notices the absence of meat.
  • That lime crema moment when you dollop it on top is where the magic happens—brightness cutting through richness.
02 -
  • Don't skip the partial blending step—the texture is what makes this feel luxurious and restaurant-quality rather than like chunky bean stew.
  • Lime juice oxidizes quickly, so squeeze it fresh right before making the crema; it makes an actual difference in brightness and flavor.
  • If your sweet potatoes aren't soft after twenty-five minutes, your heat might be low or your potato chunks might be too large; give them more time rather than rushing into blending.
03 -
  • Buy sweet potatoes that are roughly the same size so they cook evenly without some pieces staying hard while others turn to mush.
  • Keep the immersion blender at pot level rather than pushing it deep into the liquid; you'll get better texture control and fewer splashes onto your stove.
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