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Copycat “Jammed Yam”

  • Author: Flora & Vino
  • Total Time: 45 minutes
  • Yield: 1 serving
  • Diet: Vegan


Baked sweet potatoes stuffed with black beans, cooked corn, raw chopped veggies, avocado, and a squeeze of lime. Perfect for easy meal prep lunch or dinner!


  • 1/2 jewel yam, baked
  • drizzle of avocado oil
  • 1/2 cup Farmer Direct Organic black beans, cooked*
  • 1/4 cup bell pepper, diced
  • 1/4 cup red cabbage, shredded
  • 1/4 cup cooked corn
  • 1/2 avocado, sliced
  • 1/2 lime, squeezed
  • handful of shredded leafy greens (optional)
  • handful of cilantro, shredded


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Rub sweet potatoes with a bit of avocado oil and place facedown on the parchment lined baking sheet. Bake for 25-28 minutes or until tender to the touch. Baking time will vary depending on size of sweet potato.
  3. While the sweet potato is baking, prepare your vegetables and herbs by washing and chopping. Cook the corn on the stovetop according the package instructions. Set aside.
  4. Once sweet potatoes are baked, turn face-up and place on serving plate.
  5. Score with a knife and stuff with black beans. Top with bell pepper, shredded cabbage, cooked corn, optional leafy greens, avocado, and cilantro. Add a big squeeze of lime and serve immediately.
  6. Store leftovers in the fridge fro 1-2 days, though best when served fresh.


see above recipe or sub pre-cooked or canned black beans

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dinner, Entree
  • Method: Oven-Bake, Stovetop
  • Cuisine: Vegan, Gluten-Free, Oil-Free