Stuffed Sweet Potato with White Bean and Guacamole! Healthy vegan comfort food coming at ya hot potato! It’s also gluten-free, and totally more-ish.
You might be wondering what goes well with baked sweet potato, and certainly this combo of white bean, guacamole and signature tahini dressing does not disappoint. Serve these stuffed sweet potatoes as a main dish or side dish. They’d be perfect to prepare for a bbq, or for an easy mid-week meal. The ingredients are simple, and the prep is effortless.
Stuffed Sweet Potato with White Bean and Guacamole
This recipe is exactly as described, oven baked sweet potatoes topped with white beans and topped with guac. Pretty straight forward, right? There’s no fancy ingredients or tricky methods to perfecting this dish. Baked potatoes are a recipe staple for a reason: They’re easy comfort food.
The only way I’ve fancied up this recipe is opting-in for sweet potato instead of a white potato, and I got a tad creative with the filling ideas. Using white bean and easy guacamole, sprinkling with green onion and drizzling with my signature tahini sauce. More on that sauce to come.
Apart from baking the potato (which doesn’t take effort, but a little time), this recipe can be whipped together in a flash. It’s delicious hot out of the oven, but it’s still really good cold, making it an easy recipe for meal prep.
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How to bake a sweet potato
To bake a sweet potato simply poke a few holes into the potato with a fork going all the way around, about 1-inch apart. The holes will stop your sweet potato from bursting as it cooks, so it’s important not to forget this step!
After that, bake in the oven at 400F/200C for 40 minutes. You don’t even need to wrap them in tin foil, or coat them in oil. Simply place on a baking tray and pop them in the oven.
It’s good to note the sweet potatoes are really hot after coming out of the oven, so I like to leave them for about 10-15 minutes before eating. This gives us sufficient time to prep our toppings.
For the toppings
I’ve chosen to stuff this baked sweet potato with white beans and an easy guacamole. They’re hearty toppings that packs protein, healthy fats, fibre and flavour!
If you don’t like white beans, or don’t have them handy, you can always switch them up for another bean of choice. Black beans would be delicious, as well as chickpeas or lentils.
I’ve kept the guac recipe simple. Made by mashing avocado with lemon juice and salt. It’s quick and doable. And with the other ingredients in this dish we don’t need to go overboard.
Finish the stuffed sweet potatoes by drizzling with my signature tahini dressing, and green onion to sprinkle and you’ve got a flavour-rich baked potato everyone will love, young or old, vegan or not!
My signature citrus tahini dressing
If you know my blog by now, you’ll know I love this versatile citrus tahini dressing. Made by combining tahini with lemon juice, a pinch of salt and water to thin. So simple, and so flavourful.
It adds a lovely creaminess to dishes, and brightness with the citrus. I love it drizzled over these stuffed sweet potatoes, or used as a dressing for buddha bowls, drizzled on roasted eggplant, falafels and more. Feel free to prepare a big batch to last you through the week.
Is it okay to eat sweet potato skins?
Absolutely! In fact, my favourite part of baked sweet potatoes is the skin. Because when baked, the sweet potato skins become crisp and caramelized. Of course, in some recipes like soups, and curries, it’s popular to peel the skin for smooth consistency. But for roasting feel free to keep them on, as they add beautiful taste and texture.
Just be sure that you scrub the potatoes thoroughly with a vegetable brush to remove any dirt. (Although, after reading Eat Dirt, by Dr. Axe, I’m sort of rethinking exactly how clean our veg should be! Turns out, a little dirt never hurt nobody. And may have the opposite effect.)
A few tips for these Stuffed Sweet Potatoes:
There isn’t much difficulty when it comes to making these stuffed sweet potatoes, as I’ve already mentioned.
Just be sure to poke a few holes into the stuffed sweet potato before cooking, to ensure it doesn’t burst in the oven while cooking. Often people bake sweet potatoes wrapped in tin foil, but it’s not necessary. It’s also not necessary to oil the potato before cooking. You can literally just place on a baking tray and pop in the oven.
To know if the sweet potato is cooked through, insert a toothpick into the middle. It should glide in effortlessly. When cooked, cut open and decorate with your toppings.
It’s best to prep the toppings right before serving to ensure they are fresh. Guacamole will brown over time from exposure to air, so prep before serving (no more than 1 hour in advanced. The lemon juice will also help to hold its colour). If you want to prep more in advance then cover your guacamole bowl in wrap. The wrap should touch guac, so there is no gap between the guacamole and the plastic wrap (i.e. no air getting to it).
The citrus tahini dressing can be prepared in advanced, and will keep in the fridge for up to one week. Enjoy as a dressing in other recipes, like drizzled on my roasted eggplant and falafels.
Other similar recipes you might like:
If you’re digging this Stuffed Sweet Potato with White Bean and Guacamole you might also like to try these dishes. They’d also make great sides to eat along with these sweet potatoes.
- Garlicky Roasted Eggplant with Citrus Tahini Dressing
- The Ultimate Baked Falafels
- Spiced Roasted Pumpkin with Hazelnut and Hummus
- Cheesy (vegan) Hasselback Potato Gratin
So that’s all there is to making this deliciously comforting Stuffed Sweet Potato with White Bean and Guacamole! It’s a super straight forward recipe, with simple ingredients that are flavour rich! Certainly, white bean, guacamole and tahini dressing goes well with sweet potato.
It’s perfect summer dish for a bbq, or easy mid-week recipe. It can be served as a main or side dish. I think you’re going to love this recipe as much as I do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Stuffed Sweet Potato with White Bean and Guacamole
Ingredients
- 4 sweet potatoes (275g each)
- 2 avocados (175g each)
- 1/2 lemon , juiced
- pinch sea salt
- 2 green onions
- 2 cups white beans
Signature Citrus Tahini Dressing
- 2 tbsp tahini
- 1/2 lemon , juiced
- pinch sea salt
- water , to thin (I used about 2 tbsp)
Instructions
- Turn oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and place sweet potatoes on top. Bake for 40 minutes, or until cooked through.
- Mash avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop green onion.
- To make the citrus tahini dressing: combine tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you've reached desired consistency, (I used about 2 tbsp).
- Cut sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with green onion, and drizzle with citrus tahini dressing.
Notes
Nutrition
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE
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