Guacamole Stuffed Sweet Potatoes with Black Beans
I’ve been thinking about guacamole stuffed sweet potatoes for a while now and I just couldn’t wait any longer to try them. This nourishing and simple meal features baked sweet potatoes stuffed with fresh guacamole and your choice of extra toppings such as black beans, corn, salsa or chipotle sauce. They’re easy to make in no time all and they look so beautiful they’re sure to impress anyone you place them in front of, even if that’s just you sitting down to a healthy lunch.
Why you Should Make These
healthy monounsaturated fats such as oleic acid from the avocado
black beans and sweet potato are rich in fibre for a healthy heart and lower cholesterol
sweet potatoes are rich in antioxidants such as vitamin C
sweet potatoes also contain vitamin A and a range of important minerals such as potassium
they’re easy to make and taste amazing
you can customize the toppings to whatever you have on hand
How to Make Guacamole
I don’t typically use a recipe for guacamole, even just mashed up avocado does the trick for me. However, if I’m making actual guacamole I like to add jalapeno, onion, cilantro, tomato, garlic, lime and sea salt.
You don’t have to be too exact, just mash up a couple avocados and then mix with a good spritz of fresh lime juice, 2-4 garlic cloves (I like a lot of garlic), a handful of chopped cilantro, some diced onion, some diced fresh tomato and then season it with sea salt. If you don’t like tomato or cilantro, leave them out. If you don’t like it spicy, ditch the jalapeno. There is no wrong when it comes to guac!
Creamy or Chunky Guacamole
I like my guacamole creamy but still a bit chunky with some texture. Some people like to make it in a food processor so it’s very creamy. This recipe is to make a chunky guacamole. If you like you can blend it all up otherwise just mash the avocado in a bowl then add the rest of the ingredients.
Guacamole Stuffed Sweet Potatoes
These are really quick to make if you bake the sweet potato in advance. I always make a couple of sweet potatoes as part of my weekly food prep so they’re ready for quick meals. Once the sweet potatoes are ready, it’s just a matter of whipping up the guacamole and topping it off with black beans.
If you want, you can mix the black beans together with corn, cumin, chili powder, lime and sea salt. Some fresh diced mango would be awesome in there too.
How to Bake Sweet Potatoes
As for baking whole sweet potatoes, you’ll want to heat the oven to 400 degrees then piece a couple of sweet potatoes with a fork. Place them on a baking sheet and bake until tender. This can take 30-45 minutes depending on their size. They can get a little messy in the oven so you might want to line the baking sheet with tin foil. Once they’re ready, simply slice them open and load in the guacamole.
For a quicker cooking time and delicious caramelization, cut the sweet potatoes in half, brush with a bit of olive oil, coconut oil or avocado oil and bake face down on a baking sheet. They’ll cook a lot faster if you halve them first and they cook beautifully when placed with the cut side facing down. You can also add a little sprinkling of sea salt, paprika and cayenne if you’re baking them this way.Print
For the Guacamole
- 3 ripe avocados (firm with a bit of give but not too soft)
- juice from 1/2 a fresh lime (plus more as needed)
- 1/4 a large red or white onion, finely diced
- 3 cloves of garlic, minced
- 1 small tomato, finely diced
- 1/2 a jalapeno, de-seeded and minced (reduce or omit if you don’t want it spicy)
- handful of fresh cilantro, finely chopped
- sea salt to taste
For the Stuffed Sweet Potato
- 1 small baked sweet potato per person/serving (or one medium/large one cut in half)
- approx. 1/4 cup black beans per person/serving
Additional Optional Toppings
To Make the Guacamole
- Mash the avocado in a bowl and add the lime juice to prevent it from browning. Start with the juice from 1/2 a lime.
- Add the rest of the ingredients and mix well. If desired, add the other half of the lime to adjust the consistency.
- Season with sea salt.
- Store any leftovers in the fridge in an air-tight sealed container for 1-2 days (see note).
To Make the Baked Sweet Potato
- If your sweet potatoes are small, piece them with a fork and bake on a baking pan at 400 degrees until tender, approximately 40 minutes. If your sweet potatoes are large, cut them in half, rub a tiny bit of oil on them and bake them face down on a baking sheet at 400 degrees until tender, approximately 30-40 minutes.
To Assemble the Stuffed Sweet Potatoes
- Slice open the sweet potatoes (or if they were large and cut in half, just place on a plate or in a bowl) then load them up with guacamole and sprinkle with black beans and any other additional toppings
This makes 3-4 cups of guacamole which is quite a bit. Homemade guacamole doesn’t last that long in the fridge so if you don’t think you can eat it all in a couple days reduce it down to 1 or 2 avocados and a bit less of the rest of the ingredients. It doesn’t have to be exact and is more to taste than anything.