An initiative of

Oven Stuffed Organic Sweet Potatoes

main course

1. Preheat oven to 400°F/200°C. 

Sweet potato 
1. Cut the sweet potatoes lengthwise. Make small holes with a fork all over the skin (this way they will cook more quickly and evenly). Place them face down (skin side up) on an oven tray lined with baking paper. Paint the skins with oil.
2. Bake ~30 minutes, or until tender and cooked through.

1. Chop and fry 1 onion + 1 garlic clove + 1 chilli.
Option: add a chopped tomato, 1 tin of black beans and ½ tin of corn to the pan. Season to taste.

Guacamole topping
1. Mash avocados in a bowl with lime juice and a pinch of sea salt.

6. Use a fork to lightly mash the inside of the sweet potatoes and add the filling. Top with a generous layer of guacamole.

Optional topping - Vegan sour cream
In a separate bowl, mix coconut yoghurt, lime juice and a little sea salt.

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Meal for 4


· 2-3 patates douces

Guacamole (for topping)
· 2-3 avocats
· 1 citron vert
· 1 clove garlic
· pinceé de sel de mer

· 1 Oignon
· 1 Gousse d'ail
· 1 piment

Extra Stuffing
· 1 can black beans
· 1/2 cup corn
· Cilantro
· Chopped tomato

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