Stuffed sweet potatoes with a Southwestern twist! Baked to tender perfection and topped with fresh tomatoes, black beans, guacamole, cilantro & sour cream, they make a delicious, healthy side dish that is also substantial enough to be a main meal!
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Ingredients (3 servings)
3 sweet potatoes
200g black beans
1/2 red onion
2 servings guacamole
100g light sour cream
1/4 cup chopped cilantro
-Lime wedges, to serve
-Salt, to taste
-Pepper, to taste
Preheat oven to 190°C / 380°F and line a baking tray with parchment paper.
Wash and dry sweet potatoes. Using a fork, poke holes all over them. Bake for 45-60 minutes or until tender (they are done when you can easily insert a fork into them).
Meanwhile, prepare your toppings. Small dice tomatoes and finely chop red onion. And make guacamole.
When sweet potatoes are done, cut a slit lengthwise on each one and spread it open. Take care not to burn yourself as they will be hot! Sprinkle salt and pepper, then mash the flesh using a fork.
Top each sweet potato with black beans, diced tomato, red onion, guacamole, sour cream and cilantro. Serve with lime wedges. Enjoy!
Pick sweet potatoes that are of similar sizes so they roast evenly.
For vegan or dairy-free, omit sour cream or substitute with a plant-based alternative.
To make ahead, roast the sweet potatoes ahead of time and store separately from toppings. They will keep in an airtight container in the fridge for 3-5 days. Simply reheat sweet potatoes in the oven for 10 minutes before assembling.