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Stuffed Sweet Potato Skins with White Bean and Guacamole

5 from 1 vote
Stuffed Sweet Potato Skins with White Bean and Guacamole. An easy vegan recipe with simple ingredients for a wholesome main dish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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May 23, 2019 (Last updated Sep 14, 2025) by Hannah Sunderani

These Stuffed Sweet Potato Skins with White Bean and Guacamole is everything you’re looking for in a main meal. It’s cozy, flavour rich, creamy, and delicious! Drizzle with the easy Citrus Tahini Dressing and get ready to dig in! 

This recipe is exactly as described – oven baked sweet potatoes topped with white beans and guacamole. Pretty straight forward, right? There’s no fancy ingredients or tricky methods to perfecting this dish. 

Sweet potato recipes are a staple for a reason: They’re an easy comfort food. And just like my Black Bean Stuffed Sweet Potatoes and my Loaded Sweet Potatoes, I’ve also got a tad creative with the filling ideas: Using white beans and easy guacamole, sprinkling with green onion and drizzling with my signature tahini sauce. 

They’re perfect to prepare for a BBQ, or for an easy weeknight meal. The ingredients are simple, and the prep is effortless! Now, let’s get right to it – so that you can make these potato skins pronto! 

Four healthy sweet potato skins loaded with white bean, guacamole and drizzled with a citrus tahini dressing. The sweet potato skins are on a white plate. The white plate is sitting on a white backdrop with a bowl of sesame seeds in the top right, a wooden spoon in the bottom right, lavender in the top left and a tea towel in the bottom left.

These Sweet Potato Skins are…

  • Hearty 
  • Husband approved
  • The ultimate comfort food
  • Vegan + gluten-free

Ingredient Notes

You’ll need just a few simple ingredients to make these sweet potato skins, including my signature Citrus Tahini Dressing! Here are the most important ingredients:

  • Sweet potatoes: The best sweet potatoes to pick in my opinion are long and thin as these potatoes tend to bake faster and more evenly.
  • Avocados: Used to make the simple guacamole for this recipe. Adds delicious creaminess to the dish.  
  • White beans: A great meat alternative for plant-based eaters. I love using white beans because they’re creamy and rich. I recipe tested this with chickpeas but much preferred white navy beans because they’re softer and creamier.
  • Tahini: Needed to make the citrus tahini dressing which is creamy and tangy. It’s the perfect finishing touch to many of my plant-based dishes. Feel free to whip up a big batch to last you through the week and use it as a dressing for buddha bowls, or drizzle it on roasted eggplant, falafel, and more! 

Make this recipe oil-free 

If you are oil-free, omit the oil for brushing the sweet potatoes and bake them without the light coating. The sweet potato peel won’t be as crispy, but will still be absolutely delicious! 

Four healthy sweet potato skins loaded with white beans and guacamole. The sweet potatoes are placed on a white plate. The white plate is sitting on a white wooden backdrop.

Watch the how to video:

How to Make Sweet Potato Skins

Get the Sweet Potatoes in the Oven

First, prep the sweet potatoes (they take long to bake, but are easy to get roasting in the oven!). Using a fork or sharp knife, poke small holes in the potatoes all the way around the sweet potato, about 1-inch apart. Then, spread the potatoes on a baking tray, and lightly paint the sweet potatoes with oil using a pastry brush or basting brush. This will help crisp up the outsides of the potatoes really nicely and give them a lovely caramelized colour (If you are oil-free, you can skip this step!). 

Transfer the baking tray into a preheated oven and bake the potatoes for about 40 minutes to 1 hour, depending on the size of the sweet potatoes. When they are ready they will be fork tender and easy to pierce with a tooth pick without any resistance.

A flatlay of sweet potatoes placed on a parchment lined baking tray. The sweet potatoes have been poked with a fork to make small holes for aeration and have been painted with olive oil.
Poke small holes in the potatoes going all the way around. Spread the potatoes on lined baking tray, and paint with olive oil.
A flatlay sweet potatoes on a parchment lined baking tray. They have been baked in the oven until fork tender.
Bake the potatoes for about 40 minutes, or until fork tender. 

Prepare the fillings

While the sweet potatoes bake, prepare the guacamole, beans, and citrus tahini dressing. In a small bowl, mash the avocado using a fork or potato masher. Add in the lemon juice and a pinch of sea salt and stir to combine. 

A simple guacamole in a white bowl that's been made by mashing avocado with a fork and adding salt and lime juice. The white bowl is sitting on a white marble backdrop.
Make the simple guacamole.

In a separate small bowl, whisk together the tahini, lemon juice, and a pinch of sea salt. Add about 2 tablespoons of water to thin the dressing to your desired consistency. 

a small white bowl with the tahini, lemon juice, and a pinch of sea salt in the bowl. Ready to be whisked. The bowl is on a light blue backdrop.
Whisk together the tahini, lemon juice, and a pinch of sea salt.
a small white bowl with the tahini, lemon juice, and a pinch of sea salt whisked together. The bowl is on a light blue backdrop.
Add about 2 tablespoons of water to thin the dressing to your desired consistency. 

Finally, drain and rinse the white beans and set aside until the potatoes are ready.

Assemble

Once the potatoes are tender, allow them to cool on the baking sheet for 10-15 minutes, or until cool enough to handle. Then, cut the sweet potatoes in half and scoop out some of the sweet potato flesh, if desired. Fill the sweet potatoes with white beans, homemade guacamole, finely chopped green onions, and a drizzle of citrus tahini dressing for a final creamy touch. 

Enjoy these loaded potato skins while warm as a main course, hearty side, or game day appetizer. 

Three healthy sweet potato skins topped with white beans, guacamole, and drizzled with Citrus Tahini Dressing. The potatoes are sitting on a white plate with a silver fork in the sweet potato to showcase the loaded layers. The plate is sitting on a white wooden backdrop with a bowl of sesame seeds in the top right corner, a wooden spoon in the bottom right corner and a tea towel in the bottom left corner.

Is it okay to eat sweet potato skins?

Absolutely! In fact, my favourite part of baked sweet potatoes is the skin. Because when baked, the skins become crisp and caramelized. Of course, in some recipes like soups, and curries, it’s popular to peel the skin for smooth consistency. But for roasting feel free to keep them on, as they add beautiful taste and texture.

Four healthy sweet potato skins loaded with white bean, guacamole and are drizzled with a citrus tahini dressing. The sweet potato skins are on a white plate. The white plate is sitting on a white backdrop with a bowl of sesame seeds in the top right, lavender in the top left and a tea towel in the bottom left.

I hope you love these Potato Skins recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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GF

Stuffed Sweet Potato Skins with White Bean and Guacamole

5 from 1 vote
By Hannah Sunderani
Stuffed Sweet Potato Skins with White Bean and Guacamole. An easy vegan recipe with simple ingredients for a wholesome main dish.
Print Recipe Pin Recipe
Four healthy sweet potato skins loaded with white bean, guacamole and are drizzled with a citrus tahini dressing. The sweet potato skins are on a white plate. The white plate is sitting on a white backdrop with a bowl of sesame seeds in the top right, a wooden spoon in the bottom right, lavender in the top left and a tea towel in the bottom left.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 6 people

Ingredients

  • 4 sweet potatoes
  • 1 tbsp avocado oil (optional)
  • 2 avocados
  • 1/2 lemon , juiced
  • pinch sea salt
  • 2 green onions
  • 2 cups white beans

Signature Citrus Tahini Dressing

  • 2 tbsp tahini
  • 1/2 lemon , juiced
  • pinch sea salt
  • water , to thin (I used about 2 tbsp)

Instructions

  • Turn oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line the baking tray with parchment paper, and place the sweet potatoes on top. Bake for 40 minutes, or until cooked through.
  • Mash the avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop the green onion.
  • To make the citrus tahini dressing: combine the tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you've reached desired consistency, (I used about 2 tbsp).
  • Cut the sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with the green onion, and drizzle with citrus tahini dressing.

Watch The Video

Notes

Citrus tahini dressing will keep in fridge for up to one week.
Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 376kcal | Carbohydrates: 54g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 94mg | Potassium: 1226mg | Fiber: 14g | Sugar: 7g | Vitamin A: 21513IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 4mg
DID YOU

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and hashtag it #twospoons

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  1. This was a really yummy, filling meal! I never would have thought to put this together, but I love the combination of flavors. It did take longer than 40 minutes to cook the potatoes, probably closer to 50. Delish!

    Reply

    • Hi Rebecca,

      I’m so glad that you enjoyed this recipe so much! We love it too!! Oh yes, those sweet potatoes can sometimes take a little longer if they’re big! Glad you were able to get it to the perfect consistency. Thanks for the sweet comment. 🙂

      Reply

    • Hi Rebecca! I am SO glad that you enjoyed this recipe so much. We love it too! And yes – those sweet potatoes can take longer to cook if they’re big! Glad it all worked out. 🙂

      Reply

  2. This is just about my favorite recipe. I love sweet potatoes, but the whole combination here is just amazing. I used black-eye beans last time and it was good that way too. The citrus tahini dressing is to die for!

    Where I live it’s hard to get vegan substitutes so it’s great to have a recipe that doesn’t involve any.

    Thank you 🙂

    Reply

    • Hi Ellie! I am so glad that you enjoyed this recipe! It’s one of my favourites too. I love just how easy it is, and how accessible the ingredients are! I’m so happy that you agree. Thanks for the very sweet comment. 🙂

      Reply

  3. Hi. Question: The recipe says it serves 6, but calls for 4 potatoes. Am I missing something? Thanks for all your wonderful recipes!

    Reply

    • Hi Georgi, the recipe can serve 4 or 6. I find that an entire sweet potato is a bit too much food for me, but my husband can eat a whole one! So, serving size really depends on the amount you’re comfortable eating (i.e. half a sweet potato or a whole one). The recipe makes for delicious leftovers (with the guacamole prepared just before serving). I hope this helps to clarify things!

      Reply