Fully Loaded Sweet Potatoes

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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4 sweet potatoes
butter or olive oil
salt and pepper, to taste

2 1/2 cups tinned or cooked black beans, drained and rinsed
3-4 red Bellafina peppers, diced
2 spring onions, finely sliced
1/3 cup coriander (cilantro) leaves, chopped
1 1/2 tbs lime juice
1 tbs extra virgin olive oil
1 small clove garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
salt and pepper, to taste

lime cashew cream (click for the recipe)
1 avocado, sliced or diced
coriander (cilantro) leaves


Preheat oven to 200 celsius (400 fahrenheit). Pierce the sweet potatoes 4 or 5 times with a fork and place the sweet potatoes on a baking tray. Bake for 45 minutes or until tender. The larger the sweet potato the longer it will take to cook.

To make the black bean filling combine all of the ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
When the sweet potatoes are tender remove them from the oven and cut in half. Season with salt and pepper and a little oil or butter. Lightly mash with a fork before topping with the filling and a dollop of the lime cashew cream, or sour cream if you prefer and avocado and coriander (cilantro) leaves.

Slightly adapted from a recipe from delciouseveryday.com