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stuffed sweet potatoes in a large grey pasta bowl, placed on dark wooden boards

Mexican Stuffed Sweet Potatoes Recipe

An easy, healthy, balanced meal option for those wanting easy prep midweek dinners or lunches.
Course Dinner
Cuisine Mexican
Keyword Stuffed Sweet Potatoes Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 2 large sweet potatoes

Beans

  • 1 can black beans drained and rinsed
  • 1 tsp smoked paprika
  • ½ tsp cumin

Guacamole

  • ½ small red onion chopped
  • 1 small ripe avocado
  • 1 lime juiced
  • 1 fresh chilli
  • 1 tsp chilli oil

To serve

  • 1 tbsp mixed seeds optional
  • 60 g kale or other salad base
  • Hot sauce or salsa to serve

Instructions

  1. Preheat oven to 180°c, slice your potatoes in half and spray the inside of each with a couple of sprays of fry spray. Place them on the baking tray, skin facing up. Lightly stab the skin a few times with a fork, then place in the centre of the oven for approximately 45 minutes. This will vary depending on the size of your potatoes, so check them a few times to see how long they’re taking to soften.

  2. About 5 minutes before the sweet potatoes need to be removed from the oven, add the beans and spices to a small saucepan on a low heat and warm them through, stirring occasionally.
  3. While the beans are cooking, prep the guacamole. Scoop out the avocado and remove the stone. Mash with a fork until reasonably smooth. Stir in the chopped onion and chilli. Add the juice from 1 lime and the oil, then season to taste with sea salt, black pepper.
  4. Add the kale to two plates or bowls. Once the sweet potatoes are ready place one in each bowl, add the guacamole, lightly mashing it into the sweet potato, then pour the beans over. Add salsa or hot sauce to serve.

Serve and enjoy!