Stuffed Sweet Potatoes with Beans and Guacamole

Ingredients for Stuffed Sweet Potatoes with Beans and Guacamole

• 2 medium sweet potatoes (about 250g each)

• 2 tablespoons melted virgin coconut or vegetable oil, divided

• 1 teaspoon kosher salt, divided

• 1/2 teaspoons cayenne pepper, divided

• 1/2 teaspoons ground cumin, divided

• 1 red onion, coarsely chopped

• 2 garlic cloves, finely chopped, divided

• 1 (450g) can black beans, rinsed, drained

• 180ml vegetable broth

• 1 ripe avocado

• 3 tablespoons chopped coriander, divided

• 2 tablespoons fresh lime juice, divided

• 2 cups baby spinach (about 60g )

• 30g crumbled queso fresco (about 60ml )

• Tortilla crisps (optional

• for serving)

How to make Stuffed Sweet Potatoes with Beans and Guacamole

Preheat oven to 232°C. Cut potatoes in half lengthwise. Toss with 1 tablespoon oil, 1/2 teaspoons salt, 1/4 teaspoons cayenne, and 1/4 teaspoons cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.

Meanwhile, heat remaining 1 tablespoon oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 teaspoons salt, and remaining 1/4 teaspoons cayenne and 1/4 teaspoons cumin and cook until liquid is reduced and beans soften, about 10 minutes.

Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 tablespoons coriander, 1 tablespoon lime juice, and remaining 1/4 teaspoons salt.

Add spinach and remaining 1 tablespoon lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.

Using the back of a spoon, gently push down in centre of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 tablespoons avocado mixture, quesco fresco, and remaining 1 tablespoon coriander. Serve with tortilla crisps, if using, and remaining avocado dip alongside.

Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.