Stuffed & baked organic sweet potato

main course



1. Preheat oven to 400F/200C. 


Sweet Potato:

2. Slice sweet potatoes lengthwise. Poke small holes all over the skin with a fork (It will cook more evenly and faster this way). Place face down (skin up) on baking tray + wax paper. Paint skin with oil. 

3. Bake for ~30 minutes, or until soft and cooked through.



2. Chop & fry onion (1) + garlic (1 clove) + Hot pepper (1). 

Optional - Add chopped tomato (1), black beans (1 can), corn (1/2 can) to the frying pan. Season to taste


Guacamole Topping: 

3. Mash avocados in a bowl with lime juice + pinch of sea salt.



4. Use a fork to lightly mash the inside of the sweet potato and add the Stuffing. Top with a generous serving of guacamole


Additional topping - Vegan sour cream: 

In a separate bowl mix together coconut yogurt, lime juice and sea salt.


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Meal for 4


· 2-3 baked sweet potatoes

Guacamole (for topping)
· 2-3 avocado
· 1 lime
· 1 clove garlic
· pinch sea salt

· 1 onion
· 1 clove garlic
· 1 red pepper

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

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