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Fajita Stuffed Baked Sweet Potato

  • Total: 20 mins
  • Serves: 1


  • 1 medium sized sweet potato 
  • 1tsp of extra virgin olive oil
  • 50g of canned 3 bean mix, rinsed and drained
  • 50g of green capsicum diced
  • 25g of red onions, diced
  • 1-2 tsp fajita spice mix
  • ½ a lime, juiced
  • Pickled jalapeños to taste
  • Coriander
  • ⅓ cup of  Cocobella Natural Coconut Yoghurt


  1. Preheat oven to 180 degrees fan.
  2. Pierce the sweet potato with a fork all over and wrap in tin foil. 
  3. Bake for 1 hour or until easily pierced through with a knife.
  4. Meanwhile, heat the oil in a pan, add the onion and capsicum, cook until softened and add the beans. 
  5. Add the spices and stir to coat. 
  6. Add the lime juice and stir again. Turn off heat.
  7. Halve the cooked sweet potato and fill with the fajita mixture, jalapeños, and top with coriander and a big dollop of Cocobella coconut yoghurt.

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