Mexican Inspired Baked Sweet Potatoes

sweet pot.jpg

Serves 4 // 15min prep time // 45-60min cooking time


  • 4 sweet potatoes
  • 2 cans preferred beans (black, white, adzuki or kidney beans)
  • 1 red capsicum, diced
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 1 small red onion, diced (optional)
  • 1 lime, juiced
  • 1 avocado
  • 1 garlic clove, minced
  • 2 tbsp parsley/coriander, chopped (optional)
  • 1 tbsp chilli flakes (optional)
  • 1 tsp coconut oil, melted


  1. Preheat oven to 180°.
  2. Line or grease a baking tray. Use a fork to pierce holes in the sweet potatoes, coat with coconut oil and place on the tray evenly.
  3. Bake for 45-60 minutes, until flesh soft and cooked through.
  4. In a separate bowl, combine capsicum, tomatoes, cucumber, onion and season with salt and pepper.
  5. In a second bowl, mash avocado and combine with garlic and lime juice.
  6. Drain, rinse and dry beans.
  7. Once cooked, remove sweet potato cut down the middle about 1 cm from the bottom without cutting it in half.
  8. Fill each sweet potato with beans and return to oven for a further 10 minutes. Remove sweet potato and top with vegetable mixture, avocado, herbs and some chilli flakes.
Savoury, Lunch/DinnerAnushka