Stuffed Sweet Potatoes

Serves 4


  • 4 small sweet potatoes
  • 1 tbs. olive oil
  • 1 tsp. coconut oil
  • ½ cup red onion, finely chopped
  • 1 tsp. jalapeno pepper, seeded and minced
  • ¼ tsp. chile powder
  • ½ tsp. sea salt, divided
  • 1 15-oz can of black beans, drained and rinsed (choose BPA free)
  • 1 cup finely chopped beefsteak tomato
  • 2 tbs. finely chopped fresh cilantro leaves, divided
  • 1 tsp. lime zest
  • 1 tsp. lime juice
  • 2 avocado, diced

Heat oven to 400F. Line a baking sheet with foil and slightly grease the foil with oil. Puncture potatoes with a fork in numerous places and place on the baking sheet. Use a culinary brush to apply a light layer of olive oil over the potatoes. Bake until tender and browned – about 55 minutes. While potatoes are baking, heat coconut oil in a medium sized saucepan on medium heat. Add onion, jalapeno, garlic, chile powder, and salt. Sauté about 6 minutes. Add beans, tomato, cilantro and lime juice. Simmer about 5 minutes. Carefully transfer potatoes to serving plates. Cut each potato in half, slightly mashing and fluffing with a fork. Sprinkle remaining sea salt over potato flesh. Spoon prepared filling over and into the potatoes, top with avocado and remaining cilantro.

Recipe adapted from:


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