Spicy Black Bean Stuffed Sweet Potatoes with Avocado-Lime Sauce


It’s been snowing for three days straight. And by snowing I mean really snowing. The only thing stopping me from buying a one-way ticket to Mexico is these spicy stuffed sweet potatoes and the fact that we start seeding in the greenhouse in less than two weeks. Eeeek!!!


Instead of fleeing to Mexico I am going to put on my winter boots and embrace the cold and snowy weather. Truth be told, we really need the moisture and I am happy that winter has finally arrived. I guess this just means more fires in the wood stove, spicy food, and plenty of red wine.  Oh yeah, these sweet potatoes also make sticking around here a lot more manageable too!


If it’s cold and snowy where you are don’t worry I’ve got your back. Put on your favorite pajamas, slip into some cozy socks, pour an extra tall glass of wine, and dig into these magical sweet potatoes. The avocado-lime sauce takes this meal over the top. I’ve made it before with these Sweet Potato and Quinoa Fritters and haven’t stopped dreaming about it since! Dig in.


Spicy Black Bean Stuffed Sweet Potatoes with Avocado-Lime Sauce


A sweet and spicy potato loaded with black beans and topped with a creamy avocado sauce.
    15 mins.
    45 mins.
  • 2 medium-sized sweet potatoes (organic if possible and very similar in size)
  • 1 cup cooked black beans (if canned rinsed and drained)
  • 1/2 of a red onion, diced
  • 1 cup minced cilantro
  • Salt to taste
  • Pinch of cayenne pepper to taste
  • Crushed Red Pepper Flakes to taste
  • Favorite hot sauce (optional)

For the Avocado-Lime Sauce

  • 1 large ripe avocado
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 small jalapeno pepper, seeded and diced
  • 3 garlic cloves, minced
  • 1 small handful of cilantro, minced
  • Juice from 1 lime
  • Salt to taste

Serves 2

  1. With an immersion blender or regular blender mix all the ingredients for the avocado-lime sauce together until smooth. Taste test and adjust seasonings if necessary. Add more liquid if it’s too creamy.
  2. Preheat the oven to 400 degrees. Prick sweet potatoes a few times with a fork. Place on a baking sheet and bake in the oven until fully cooked through. 35-50 minutes depending on the size of your potatoes.  Potatoes are done when easily pierced with a fork and soft in the middle.
  3. In a large bowl combine black beans, red onion, and cilantro. Season with a little salt and crushed red pepper flakes.
  4. Once sweet potatoes are fully cooked slice down the middle and stuff with black bean mixture. Drizzle with plenty of avocado-lime sauce and season to taste with your favorite hot sauce.
Use this recipe as a guide. Adjust measurements and ingredients as necessary.

27 thoughts on “Spicy Black Bean Stuffed Sweet Potatoes with Avocado-Lime Sauce

  1. Sarah @ Making Thyme for Health

    That’s so exciting that you’re only 2 weeks out from starting the season again. Those little baby kale buds are too cute!

    This recipe looks simple and amazing, per usual. I need to get my hands on some of that avocado-lime sauce. If it’s making it’s way into your dreams then it must be something special!

  2. Elizabeth Marie

    They look just wonderful!! My husband adores organic sweet potatoes and I know he would love this recipe. Thank you for sharing your wonderful food and talent!
    Peace & Raw Health,

  3. Monet

    I can’t believe how cold it’s been everywhere. Enough with snow! I want Spring! But like you, I’m going to make the best of it…and these sweet potatoes would be sure-fire way to warm me up after a day outdoors! Thank you for sharing!

  4. Julia

    We got some snow over the past couple of days, wahooo! Hoping we can keep it coming over here on the west side to make up for this dry-ass winter we’ve been having. LOVE these spicaaaay sweet taters! I must get my hands on this avocado lime sauce!

  5. Erica {Coffee & Quinoa}

    You are totally on my wavelength. I made some black bean stuffed sweet potatoes just the other night! But they were decidedly missing this avocado-lime sauce, which looks ah-mazing. It is none too snowy here right now, but I think I can find an excuse to make these anyway!

  6. Letty Flatt

    I in Mexico and watching the storms up there. Rock slide on I-84 near Hood River!
    All of these ingredients are easily available and I just Pinned your recipe. I’ll be making these this week!

  7. Sarah

    Omg, I love this. Thanks for sharing. I figured I’d like it since it has all my favorite things but love is the only suitable description for this dish. The avocado sauce rocked. Can’t wait to share w/ my vegan friend :)

  8. Umbe

    First Recipe i tried from “dishing up the dirt” and i was so happy that i made it for my girlfriend the following night…. i did add some salad leaves to the red onion/cilantro mix… 780g sweet potato too much?…………. i didn’t think so 😀


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