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Guacamole Stuffed Sweet Potatoes

  • Author: Food with Feeling
  • Total Time: 55 minutes
  • Yield: 2 servings 1x


  • 2 medium sweet potatoes
  • 1 ripe avocado
  • 1 teaspoon of lime juice
  • 1/2 teaspoon of garlic powder
  • salt and pepper to taste
  • 1/8 cup of onion (or more to taste)
  • 1/4 cup of tomato (more or less to taste)
  • 2 tablespoons of cilantro, chopped
  • 1/2 cup of black beans


  1. Start by baking your sweet potatoes. Poke a few holes in each potato and bake in the oven at 400 degrees for 40-45 minutes or until fork tender and soft. Once done, let cool slightly before cutting.
  2. While the potatoes are baking, make your guacamole. Mash your avocado in a medium bowl. I like mine pretty creamy but you can also leave it chunkier if desired.
  3. In the same bowl with the avocado, mix the lime juice, garlic powder, salt and pepper, onion, tomato, and cilantro. Stir to combine and set aside while the potatoes finish.
  4. Once potatoes are done and slightly cooled, cut a slight down the middle and (being carefully not to burn yourself!), open the potato. Use a fork to mash and fluff up the inside of the potato.
  5. Divide the black beans evenly among the potatoes and top with the guacamole.
  6. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dinner
  • Method: baking
  • Cuisine: american

Keywords: vegan, sweet potato, dinner