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Stuffed Sweet Potatoes with Creamy Avocado Basil Sauce

Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Vegan
Servings 4 people


  • 3-4 sweet potatoes
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1, 14oz can black beans, drained and rinsed
  • kale chips optional for serving

Creamy Avocado Basil Sauce

  • 1 ripe avocado
  • 1 cup packed, fresh basil
  • ¼ cup tahini
  • 1 tbsp lemon juice
  • sea salt & pepper to taste


Stuffed Sweet Potatoes

  • Preheat to the oven to 400°F and line a baking sheet with parchment paper.
  • Wash and scrub the sweet potatoes. Jab each potato with a fork several times. Bake for at least 1 hour, turning once half way through baking.
  • While the potatoes are baking, make the black bean filling. Heat a medium-skillet over medium-high heat and add olive oil (or water if oil-free). Once hot, add the onion cooking for 3-4 minutes until soft and translucent.
  • Add the minced garlic and cook until fregrent, about 30 seconds.
  • Turn off the heat and add the drained and rinsed black beans. Stir and allow to warm.

Creamy Avocado Basil Sauce

  • Cut, pit, and de-skin the avocado. Add it, along with the rest of the ingredients, to a food processor. Blend until smooth and creamy stopping to scrape down the sides.
  • When the sweet potatoes are finished cooking, slice them open length wise and fill with black bean mixture. Top with avocado cream and crumbled kale chips if desired.
Keyword black beans, easy, kale, sauce, simple, tahini