Stuffed Sweet Potatoes With Beans and Guacamole
4.6
(42)
Active Time
35 minutes
Total Time
35 minutes
This easy vegetarian dinner uses a spice-rubbed baked sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.
Ingredients
2 servings
Step 1
Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
Step 2
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
Step 3
Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
Step 4
Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
Step 5
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 evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
Do Ahead
Step 6
Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.
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Reviews (42)
Back to TopDelicious combination of flavours!
Loridp
Vancouver BC
3/15/2022
Delicious and Easy
Anonymous
Orinda
1/8/2022
The combination of black beans and sweet potatoes is delicious and makes for a filling and satisfying dinner. This is part of my family's regular rotation. Also love how everyone can customize their own dinner with different toppings(cheese, jalapenos, cilantro, avacado)
shrushanti
Eagan, Mn
4/30/2021
Delicious and makes great lunch leftovers! I have made this many, many times and have passed the recipe to my vegetarian coworkers. I used Panela cheese when my grocery store was out of queso fresco and it was even better!
mvittone
Richmond, VA
10/30/2020
So good! I added a red pepper and jalapeño pepper and subbed arugula for the spinach because it’s all I had. It was delicious! I will definitely make it again.
samiclayton4
Boston, MA
10/12/2020
I.Love.This.Recipe. I don't know why. I don't know why I even tried it, it doesn't sound good. But it is SO good!! And I'm not vegetarian. The only thing I substituted was the queso fresco for something I had in my 'frig and it was just splendid.
nmj517
Montana
6/18/2020
Delicious recipe! Added some yellow bell pepper to the spinach/bean mix and topped with feta. Kept the potatoes in the oven for at least 35min. Flavors were great and I cannot wait to do this again. Very satisfying meal for a vegetarian dish!
karola
Warsaw, Poland
4/23/2020
I left out the spinach and queso fresco like many others because I didn't have any at home and I increased the amount of spices (I eyeballed it so can't tell you how much of an increase). I also just dusted the cut surfaces of the potatoes with the cumin and cayenne instead of tossing them in the spices -when you press the cut surface to add the toppings, you can mash the spices into the potatoes nicely. These turned out fantastic. I wish I had the queso fresco, but we used sour cream and it was still nice.
Anonymous
utah
3/31/2020
I left out the spinach and queso fresco (and cilantro, because I didn't have any) and topped with a bit of sour cream. I think cilantro would have been nice to have, but otherwise it was good! Simple and very filling vegetarian dinner.
Anonymous
3/30/2020
Delicious!
Anonymous
Stockholm, Sweden
8/11/2019
Really excellent and a nice change to the routine sweet potato presentations.
cjhallberg
8/1/2019
Sadly, I had to throw away my potatoes, as they were ruined in the roasting process. The sautéed spinach with beans ( I substituted garbanzo beans) mix was good, and I was thankful my hungry guests were able to eat that as a side. I recommend an alternate method for prepping the potatoes and perhaps goat cheese crumbles instead of queso fresco. Overall, a 2 fork rating is a generous one.
karapossum
Charlotte, NC
7/12/2019
NCM—very weird because I pull up recipes constantly from Epicurious that have no reviews.
loriltx
Houston
4/29/2019
Delish!
sheri2
New Jersey
2/14/2019
This recipe is great! I doubled it and it did take more like 40 minutes for the sweet potatoes to be done. Also, I think different areas refer to sweet potatoes and yams interchangeably. The photo looks like a yam (or what I consider a yam) but I used lighter-skinned sweet potatoes. I'm sure both would be delicious! This recipe isn't too time-intensive and the flavors are great. I got full on half a potato! Perfect weeknight dinner that holds well for lunch leftovers. Will definitely be making again.
lnhalverson
Seattle, WA
11/13/2018
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