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Loaded Baked Sweet Potatoes

With a delicious filling and topped with fresh guacamole, these are not your average baked potatoes!
Difficulty Level: Easy
Makes: 4


For the Loaded Sweet Potatoes:
Canola oil, for frying
4 small to medium sweet potatoes
1 400g can of black beans, drained and rinsed
2 ears of corn, kernels sliced off
1 teaspoon of paprika
½ teaspoon of cumin
1 small chilli, diced or ½ teaspoon of chilli powder
½ red onion, diced
Shredded coriander, for serving
For the Guacamole:
1 avocado
½ lime, juiced
¼ red onion, diced
½ tomato, diced
1 teaspoon of diced fresh coriander


  1. Pre-heat oven at 220 C
  2. Using a fork, poke holes in the sweet potatoes. Place them on a baking tray and bake them for 40-45mins, or until tender
  3. Meanwhile, make the sweet potato filling. Coat a frypan with oil and cook the red onion on medium heat until fragrant. Mix in the beans, corn, paprika, cumin and chilli and cook for 10mins. Remove and set aside
  4. Then, make the guacamole. Scoop out the avocado and mash it with a fork. Mix in the lime juice, red onion, tomato and fresh coriander to form a thick and chunky guac
  5. Once the sweet potatoes are baked, let them cool for a couple of minutes, before slicing them open. Then, stuff them with the bean mixture and top with a few spoonfuls of guacamole. Serve hot, topped with fresh coriander and a drizzle of lime