Preheat and prep the potatoes. Heat your oven to 425°F (220°C). Scrub the sweet potatoes and pat dry. Pierce each one a few times with a fork. Rub with a little olive oil and sprinkle with salt.

Bake until tender. Place the sweet potatoes on a baking sheet lined with parchment. Bake for 40–55 minutes, depending on size, until a knife slides through easily. If you’re short on time, microwave them first for 6–8 minutes, then finish in the oven for 15–20 minutes for crisp skins.

Make the filling. While the potatoes bake, warm 1 tablespoon olive oil in a skillet over medium heat. Add the diced red onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Season and bulk it up. Add black beans, chopped spinach, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Cook 2–3 minutes until the greens wilt and the beans warm through. Season with salt and pepper to taste. If using extra protein, fold in 1–2 cups cooked chicken, turkey, or crumbled tofu now.

Mix the quick sauce. In a small bowl, combine 1/2 cup Greek yogurt, the zest of half a lime, and 1–2 teaspoons lime juice. Add a pinch of salt and pepper. Adjust acidity to taste. For dairy-free, use an unsweetened plant-based yogurt or mashed avocado with lime.

Split and fluff. When the sweet potatoes are done, let them cool for 3–5 minutes. Slice each lengthwise, then gently push the ends toward each other to open them up. Use a fork to fluff the flesh, leaving the skins intact.

Stuff generously. Spoon the warm bean-and-greens mixture into each potato. If using cheese, sprinkle it on top so it melts slightly from the heat. Add a dollop of the lime yogurt sauce.

Finish with fresh toppings. Scatter chopped cilantro and sliced green onions over the top. Add avocado, salsa, jalapeños, or pumpkin seeds if you like a little crunch and heat.

Serve hot. Plate the stuffed sweet potatoes and pass extra lime wedges and hot sauce at the table.