Sweet potatoes are so versatile and healthy they deserve to be on everyone’s menu. If you still haven’t tried eating them stuffed, you have to discover the magic of sweet potatoes filled with white beans and guacamole.
Hannah Sunderani came up with this delicious idea and shared a recipe on her food blog Two Spoons. If you love avocado and sweet potatoes in equal measure, this tasty combo will rock your world.
Ingredients
Stuffed Potatoes
- 4 sweet potatoes (275g each)
- 2 avocados (175g each)
- 2 green onions
- 2 cups white beans
- 1 lemon, juiced
- sea salt
Citrus Tahini Dressing
- 2 tbsp tahini
- 1 lemon, juiced
- sea salt
- 1 tbsp water
Instructions
- While preheating the oven to 400F, poke small holes in sweet potatoes with a fork. The holes should be about 1-inch apart, and you should go all the way around each potato.
- After lining a baking tray with parchment paper, place sweet potatoes on top, and let them bake for about 40 minutes.
- While waiting for the potatoes to bake, put avocados in a bowl with lemon juice and a pinch of salt and mash them together, before topping them with finely chopped green onion.
- Make the citrus tahini dressing by combining all the ingredients and mixing them together. Use water if the mixture needs thinning to reach the desired consistency.
- Once the sweet potatoes are baked, cut them in half and fill them with mashed avocado mixture and white beans. Decorate them by sprinkling green onion and citrus tahini dressing on top and serve while warm.
