Baked sweet potatoes with zesty avocado filling

Based on 56 ratings
Kitchen Stories Editors

Kitchen Stories Editors

Editorial Team

Difficulty

Easy 👌
15
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
large sweet potatoes
limes (juice and zest, divided)
2 cloves garlic
2 tbsp olive oil
green bell pepper
avocado
endive
80 g sunflower seeds
4 tbsp coconut oil
olive oil for serving
chili pepper (optional)
salt
pepper
Metric
Imperial

Utensils

  • oven
  • fine grater
  • citrus press
  • cutting board
  • knife
  • pastry brush
  • baking sheet
  • parchment paper
  • large bowl

Nutrition per serving

Cal
1105
Protein
7 g
Fat
106 g
Carb
33 g
  • Step 1/4

    Preheat oven to 200°C/400°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Zest and juice limes. Set some juice aside for the filling. Mince garlic. Cut bell pepper, avocado, and endive into bite-sized pieces. Mince chili pepper, if using.
    • sweet potatoes
    • limes (zest and juice)
    • 2 cloves garlic
    • green bell pepper
    • avocado
    • endive
    • chili pepper (optional)
    • oven
    • fine grater
    • citrus press
    • cutting board
    • knife

    Preheat oven to 200°C/400°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Zest and juice limes. Set some juice aside for the filling. Mince garlic. Cut bell pepper, avocado, and endive into bite-sized pieces. Mince chili pepper, if using.

  • Step 2/4

    Place sweet potatoes onto a parchment-lined baking sheet and brush with some lime juice and olive oil. Top with zest and minced garlic. Season with salt and pepper. Transfer to oven, and bake at 200°C/400°F for approx. 60 min. until tender.
    • 2 tbsp olive oil
    • salt
    • pepper
    • pastry brush
    • baking sheet
    • parchment paper

    Place sweet potatoes onto a parchment-lined baking sheet and brush with some lime juice and olive oil. Top with zest and minced garlic. Season with salt and pepper. Transfer to oven, and bake at 200°C/400°F for approx. 60 min. until tender.

  • Step 3/4

    Meanwhile, combine bell pepper, avocado, and endive in a large bowl. Add chili pepper, if using, as well as sunflower seeds and remaining lime juice. Season with salt and pepper.
    • 80 g sunflower seed
    • salt
    • pepper
    • large bowl

    Meanwhile, combine bell pepper, avocado, and endive in a large bowl. Add chili pepper, if using, as well as sunflower seeds and remaining lime juice. Season with salt and pepper.

  • Step 4/4

    Remove potatoes from oven and make a slit in the top of each. Top each with 1 tbsp coconut oil and mash with fork. Spoon avocado filling on top and drizzle with olive oil. Season with salt and pepper to taste. Enjoy!
    • 4 tbsp coconut oil
    • olive oil for serving
    • salt
    • pepper

    Remove potatoes from oven and make a slit in the top of each. Top each with 1 tbsp coconut oil and mash with fork. Spoon avocado filling on top and drizzle with olive oil. Season with salt and pepper to taste. Enjoy!