Maybe you’ve simply never found ‘the’ veggie dish for you, or just perhaps you’re a fan of the classic baked potato but want an alternative that’s a little healthier (and a lot more tasty).

Whatever your reasons, this delicious stuffed sweet potato recipe is sure to be a hit!

What you’ll need:

  • 4 medium (or large) sweet potatoes
  • 1 can black, sugar or kidney beans, drained and rinsed
  • ½ cup of sour cream, Greek-style yogurt or your favourite creamy sauce
  • 1 tsp of lemon juice
  • ½ tsp black pepper
  • ½ red onion, diced
  • 1 ½ tbsp cooking oil
  • ¼ tsp each of the following:
    • Garlic powder
    • Onion powder
    • Cumin
    • Chilli powder
  • Salt and pepper to taste

What to do:

  • Preheat your oven 200 degrees and lay out your sweet potatoes on a greased baking tray. They’re going to need just about an hour – you should be able to easily poke them with a fork when they are ready.
  • 10 minutes before they’re done, saute your onion until glassy, then add the spice blend and give it another few minutes.
  • Add the beans and toss well. They mix should peak just as the potatoes are ready to serve. Be sure to cool them a little so you don’t burn yourself.
  • Whisk your pepper and lemon juice into the sour cream/yogurt or sauce to stay occupied.
  • Once you can handle the potatoes, cut them open and scoop out the inside. Mash it slightly (add a little butter and salt if you like) and return to the shell.

Tip: Avocado and coriander make a great finishing touch for this superlative dish, adding a spicy Mexican touch