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Sweet Potatoes

stuffed with beans and sour cream


4-6 servings

1 hour




  • Preheat oven to 180°C

  • Wash the sweet potatoes and poke them with a fork in several places.

  • Place them on a tray lined with parchment paper and bake for about one hour or until tender (baking time depends on the size of the potato).

  • In the meantime, heat 1 tbsp olive oil in a frying pan. Add the onion and cook for 2-3 minutes. Add the beans, corn and some water (about 1/2 cup), salt, pepper, cumin, paprika and cook until liquid is evaporated. Set aside.

  • When sweet potatoes are cooked, remove from the oven and let cool for 10-15 minutes.

  • To serve, cut the sweet potatoes in half lengthwise and using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top with the diced avocado, chopped parsley and sour cream.

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