Sweet potato jackets with guacamole & kidney beans

Sweet potato jackets with guacamole & kidney beans

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(7 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 2

Unlike regular potatoes, sweet potatoes count as one of your five-a-day. They're naturally sweet-tasting and they won't disrupt your blood sugar levels

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal586
  • fat21g
  • saturates4g
  • carbs73g
  • sugars31g
  • fibre24g
  • protein14g
  • salt0.3g
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Ingredients

  • a drop of rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 large avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lime, plus 2 wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and finely chopped
  • 2 tomatoes, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ⅓ small pack coriander, leaves roughly chopped
  • 1 small red onion, finely chopped
  • 400g can red kidney beans in water, drained

Method

  1. Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.

  2. Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.

  3. Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.

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Comments, questions and tips

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stevem51
31st Oct, 2017
Found this when looking for a recipe to finish up half a tin of red kidney beans - and found it would also use my leftover homemade guacamole! delicious, but next time I would warm the beans first and add some sourced cream on top
fayemarissa
29th Nov, 2016
3.8
Very very tasty. One thing - it's quite sweet (due to the tomatoes). Not sure if the tomatoes I used were too large.
fmwedge
16th Jul, 2016
5.05
Enjoyed this meal, plenty to eat and tasted good.
def-touch
8th Jul, 2016
5.05
My husband and I loved this dish! It's a combination that I would have never picked, but the ingredients went together wonderfully. I used the beans to make a chili-style topping by frying the onions and half of the tomatoes. I also added chili powder and extra cumin and coriander seed. The toppings balanced the sweetness nicely. We used small/medium sized sweet potatoes. My husband enjoyed the contrast between the hot ingredients and cool guacamole. Two thumbs up on this one. It was one of our faves during the healthy diet plan.
jenu294
30th Jun, 2016
5.05
Made this dish, the other night, with a few alts! I bought a can of mixed beans instead, heated them gently over the stove and added a tsp of chipotle sauce and seasoning. The dish was finished with a sprinkling of cheddar. So tasty! Even hubby (who insists on eating meat) devoured it. I also used two avocados, but chopped them up rather than mashing them to a pulp, but that's just personal preference.
donahilaria
2nd Jun, 2016
We had this dish for supper last night and it is a very nice combination of flavours indeed. I love baked sweet potatoes and the guacamole makes a good contrast with the sweetness of the potatoes. Again, I found the quantities scaled for giants! I used a 220g tin of kidney beans (110g after draining off the water) and it was more than enough for us. I used the avocado quantities as per the recipe and it was too much for the two of us so we have some left over for lunch the next day :-)
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