Stuffed Sweet Potato With Avocado Crema

For the true recipe connoisseur, we have this delectable dish to try your hand at culinary art!  Vegan and vegetarian, this Stuffed Sweet Potato with Avocado Crema will surely impress anyone in taste and texture alike.  We love how healthy it is and happy to promote health and wellness!  Here’s a tip if you AREN’T vegan – add chicken to any vegan/vegetarian dishes.


For the stuffed potatoes:
1 tablespoon of olive oil
4 medium sized sweet potatoes
1 onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and diced
1 tomato, diced
1 jalapeno, seeded and chopped small
1 1/2 cups of cooked black beans
1 1/2 teaspoons of cumin powder
Sea salt and pepper to taste

For the chipotle-avocado crema:
1 large ripe avocado, pitted and skin removed
2 tablespoons of fresh lime juice
1/4 cup of water
1/4 teaspoon of chipotle powder
Sea salt and pepper to taste


For the sweet potatoes:
Preheat your oven to 400 F. Pierce each sweet potato with a fork several times. Place the sweet potatoes on a baking sheet lined with foil. Bake until tender about 45-50 minutes. Remove from the oven

For the spiced black beans:
In a large saute pan, heat up the olive oil under medium heat. Add the onions and garlic, and saute 3-4 minutes until the onions are translucent. Add the green pepper, the jalapeno, and the tomato, and cook for about 10 minutes until the peppers are softened. Add the black beans, cumin powder, salt, and pepper, and cook a few more minutes until everything is heated through.

For the chipotle- avocado crema:
Put all of the ingredients into a high speed blender and mix until very smooth

To assemble:
Slice the sweet potatoes lengthwise but not all the way through, just so they open up, almost like a butterfly. Stuff the sweet potatoes generously with the spiced black bean mixture. Top with the avocado crema and enjoy!