Stuffed Sweet Potatoes

  • Author: Charlotte Smythe
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 4


Perfectly roasted sweet potatoes stuffed with hearty spiced black beans and finished with a delicious curry cream.


  • 4 sweet potatoes (washed, scrubbed and dried)
  • 2 tbsp. Avocado oil
  • 1/2 an onion (diced)
  • 1/2 a bell pepper (diced)
  • 1 garlic clove (minced)
  • Salt and pepper
  • 1 can black beans
  • 1/4 tsp Chinese five spice
  • 1/2 tsp chili powder
  • 1/4 crushed red pepper flakes
  • 2 tbsp vegetable broth
  • 1/2 an avocado (sliced)



  1. First, preheat oven to 400 degrees F.
  2. Using a fork, poke a few holes into each potato and transfer to a baking sheet.
  3. Roast for 45-50 minutes until potatoes are cooked through.
  4. While potatoes cook, heat avocado oil in a large skillet. Then add onions, bell pepper, and garlic and sauté until tender. Season with salt and pepper.
  5. Now stir in black beans, chili powder, Chinese five spice, crushed red pepper flakes, vegetable broth and simmer for a ~3 minutes. At this point, you can taste and add more salt if necessary.
  6. In a small bowl, whisk together coconut cream, curry powder and a small pinch of salt and set aside.
  7. Now, remove potatoes from the oven, slice each potato open and fill with black bean mixture.
  8. Then, finish with coconut cream and avocado slices.
  9. Serve immediately with a green salad or other roasted vegetables.


If you aren’t vegan or just don’t enjoy vegan meals, you can add chorizo or andouille sausage to the black bean filling.