1. The Roast: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Use a fork to pierce them in three or four spots—this allows steam to escape so they don't burst. Rub them lightly with olive oil and a pinch of salt. Place them directly on the rack or a parchment-lined baking sheet. Roast for 45 to 55 minutes. You are looking for a potato that gives easily when pressed.
2. The Filling: While the potatoes roast, heat a small skillet over medium heat. Add a tiny splash of oil, then tip in your rinsed black beans. Sprinkle the cumin, smoked paprika, and a pinch of salt over them. Listen for that gentle sizzle. Stir frequently for about 5–7 minutes. The goal is to heat them through while letting the spices bloom in the warmth of the pan.
3. The Assembly: Once the potatoes are done, slice them open down the center. Use a fork to gently fluff the interior. This creates little nooks and crannies that will hold onto those smoky beans. Spoon a generous heap of the bean mixture into each potato.
4. The Finishing Touch: Top with your choice of Greek yogurt or avocado. Scatter the fresh cilantro over the top and serve immediately with a lime wedge on the side. The acidity of the lime is non-negotiable—it cuts through the sweetness of the potato perfectly.

This dish is a workhorse for busy weeks. You can roast a batch of six to eight sweet potatoes on a Sunday and keep them in an airtight container in the fridge for up to four days. When you are ready to eat, simply heat the potato in the microwave for two minutes or in a 350°F oven until warmed through, then add your freshly warmed bean mixture.

I do not recommend freezing the potatoes once they are cooked, as the texture can become a bit watery upon thawing. However, you can absolutely batch-cook the bean mixture. It freezes beautifully for up to three months. Just let it thaw in the fridge overnight before warming it in a skillet with a tablespoon of water to loosen it up.