Stuffed sweet potato

Ingredients

• 2sweet potatoes
• 6 tbspcooked black beans
• 4 tbspGourmet Barbecue Sauce
• 1spring onion, white part only, finely chopped
• to tasteGourmet sea salt
• to tasteGourmet pepper blend
• ½avocado, sliced
• 4 tbspcrumbled fresh cheese
• to tastecoriander leaves
• to tasteGourmet sea salt
• to tasteGourmet pepper blend

Instructions

1. 1

   Bake the potatoes

   Wrap the sweet potatoes in foil and bake in a preheated oven at 200°C for 1 hour, or until a knife passes through them easily.

2. 2

   Mix the beans

   In a bowl, combine the black beans with the barbecue sauce and chopped spring onion.

3. 3

   Season the filling

   Taste the bean mixture and adjust the salt and pepper to your liking.

4. 4

   Split the potatoes

   Use a knife to cut each sweet potato lengthways, without cutting all the way through, so it can hold the filling.

5. 5

   Fill and serve

   Spoon the beans into the sweet potatoes. Serve with the avocado, seasoned with salt and pepper, the crumbled fresh cheese and coriander.

What is stuffed sweet potato?

A baked sweet potato is opened and filled with a savoury mixture, then topped with fresh ingredients. Stuffed potatoes are a flexible home-cooking format found in many cuisines; this version pairs them with black beans and barbecue sauce.

The soft, sweet potato contrasts with tangy beans, creamy avocado and crumbly cheese. Baking the potatoes whole keeps the preparation simple and gives them time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 15g protein, 77g carbs, 12g fat.

The sweet potatoes and beans provide most of the carbohydrates, while the avocado and cheese contribute much of the fat; the beans and cheese also supply protein. Serve with a green salad or other non-starchy vegetables to round out the plate.

Why black beans work here

Black beans: Their firm texture holds up when mixed with barbecue sauce, making a filling that is hearty without needing extra cooking in the pan.

Spring onion: The finely chopped white part brings a mild savoury bite to the beans. Mix it in evenly so it is distributed through the filling.

Get the potato tender

Foil: Wrapping the sweet potatoes helps them bake without drying out on the outside. Place them on a baking tray in case any moisture escapes.

Doneness: The stated hour is a guide; the important cue is that a knife passes easily through the thickest part. Larger potatoes may need more time.

Season the filling

Taste before filling: Barbecue sauce varies in sweetness and saltiness, so season the bean mixture gradually and check it before adding more.

Finish the avocado: Season its slices just before serving, as directed, to bring out their flavour without leaving them sitting in salt.

Keep the textures distinct

Open carefully: Cut along the top of each potato without slicing through the base, leaving it intact enough to support the filling.

Add the toppings at the end: The beans go into the warm potato, while the avocado, cheese and coriander are served on top. This keeps the fresh toppings distinct from the soft filling.

Make it a meal

These stuffed potatoes can be served as a complete vegetarian main, with the beans adding substance and the fresh toppings balancing the sweet, saucy filling.

For extra vegetables, serve with a crisp green salad or simply dressed sliced tomatoes. Add them alongside rather than piling them into the potato if you want to keep the topping proportions as written.

Recipe notes & tips

• Choose sweet potatoes of similar size so they are likely to finish baking at about the same time.
• Check tenderness with a knife in the thickest part of each potato.
• Drain the cooked beans well so the filling does not become watery.
• Season the bean mixture after stirring in the barbecue sauce, then taste before adding more.
• Keep the cut through each potato shallow so it remains easy to fill.
• Slice the avocado shortly before serving to keep it looking fresh.

Variations

• Add sweetcorn: Stir a spoonful of drained sweetcorn into the beans for extra sweetness and texture.
• Use a different bean: Swap in cooked kidney or pinto beans while keeping the same method.
• Bring the heat: Add chopped chilli or a pinch of chilli flakes to the bean mixture.
• Change the cheese: Use crumbled feta in place of fresh cheese for a saltier finish.
• Add lime: Squeeze lime juice over the avocado just before serving for a bright, sharp note.

Common mistakes to avoid

• Undercooked potatoes: Test the thickest part with a knife and continue baking until it passes through easily.
• Cutting right through: Stop before reaching the bottom so the potato can hold its filling.
• Watery beans: Drain them thoroughly before mixing with the sauce.
• Over-seasoning early: Taste the beans after adding the barbecue sauce, then add salt and pepper gradually.
• Adding toppings too soon: Put the avocado, cheese and coriander on just before serving to keep their textures distinct.

How to store

Store leftover filling and baked potatoes in separate airtight containers in the fridge for up to 3 days. Reheat the potatoes and bean filling until hot, then add freshly sliced avocado, cheese and coriander; avocado is best prepared just before serving.

Frequently asked questions