Stuffed Sweet Potato

Stuffed Sweet Potato


When corn is at its best, it's time to stock up! Simply boil or grill the ears and chop them before freezing. To come out on the cool autumn days to make comforting dishes.

Stuffed Sweet Potato

Preparation: 20 minutes

Cooking time: 40 to 55 minutes

Servings: 4

2 large sweet potatoes, unpeeled

250 ml (1 cup) canned black beans, rinsed and drained

250 ml (1 cup) cooked corn kernels (about 1 ear)

1 ripe avocado, diced

The quarter of an onion, thinly sliced

15 ml (1 tbsp) olive oil

Salt and pepper, to taste

Tomato Chutney 

Fresh coriander, to taste


Preheat the oven to 180˚C (350˚F). Place the sweet potatoes on a baking sheet and stick them several times with a fork or a small knife. Bake for 40 to 55 minutes depending on size until tender and when the point of a knife easily pierces them. In a bowl, prepare a salsa by mixing beans, corn, avocado and onion with olive oil, salt and pepper. Cut the sweet potatoes lengthwise and place the halves, cut side up, on a serving plate. Garnish with salsa, tomato chutney and coriander.