Mexican Stuffed Sweet Potatoes


  • 2 organic sweet potatoes*
  • 1 tbsp olive oil
  • 3/4 cup black beans
  • 1/2 cup cherry tomatoes, chopped
  • 1/3 cup corn kernels* 
  • 1/4 cup coriander, finely chopped*
  • 1/4 small onion, diced*
  • 1/2 lime, juiced
  • Salt and pepper
  • Chilli flakes (optional)

To serve:

  • Guacamole
  • Vegan sour cream or coconut yogurt
  • Fresh coriander
*Fresh produce available from The Organic Place.


  1. Preheat the oven to 180°C.
  2. Lightly coat the sweet potatoes with 1 tbsp olive oil and bake on a line tray for 40-60 mins or until tender. 
  3. Combine the black beans, tomato, corn, coriander and red onion in a bowl. Mix in the lime juice and 1 tsp olive oil. Season to taste with salt, pepper and chilli flakes. 
  4. Cut the sweet potatoes in half, scoop out two large spoonfuls from the centre and fill with the black bean mix.
  5. Top with guacamole, vegan sour cream/coconut yogurt and fresh coriander.
Photo Credit: @LilaMarieMoments