Stuffed Roasted Sweet Potato

Prep Time
Cook Time
Ready In

"From May/June '17 Australian B.H.& G. Diabetic Living."

Original recipe yields 1 serving


  • Serving Size: 1 (656.1 g)
  • Calories 559.1
  • Total Fat - 9.5 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 8.2 mg
  • Sodium - 90.7 mg
  • Total Carbohydrate - 110 g
  • Dietary Fiber - 20.6 g
  • Sugars - 8 g
  • Protein - 21.4 g
  • Calcium - 281.5 mg
  • Iron - 6.6 mg
  • Vitamin C - 138.5 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 200C (Fan forced).

Step 2

Using a fork, prick the sweet potato all over and spray with cooking spray and then wrap the potato in foil and place on a small baking tray and roast for 30 minutes or until the flesh is soft when tested with a skewer.

Step 3

Carefully remove sweet potato from the foil and place on a serving plate and slice down the centre lengthways (DON'T CUT ALL THE WAY THROUGH) and flatten out slightly.

Step 4

Combine the black beans, avocado, tomatoes, lime juice and coriander in a small bowl and using a spoon. pile the mixture on top of the sweet potato and then top with sour cream and cheese and sprinkle with pepper and serve immediately.

Step 5

COOK TIP - Try replacing the black beans with no-added-salt kidney beans and the coriander with parsley.

Tips & Variations

  • Olive oil cooking spray



Used the kidney bean option in this, and it came out great. I added a little chili powder to it as well. What a wonderful combination.

review by:
(27 Mar 2018)