Baked Sweet Potatoes & Beans
This recipe combines the smoky flavors of seasoned sweet potatoes with a hearty bean mixture, creating a satisfying and nutritious meal. The tender sweet potatoes are paired with a savory bean stew, topped with a creamy dollop of soured cream for a delicious finishing touch.
— Constant Cookbook
Ingredients
- 4 small sweet potatoes
- 1 tbsp smoked paprika , plus extra to serve
- 1 tbsp olive oil
- 1 large onion , chopped
- 2 garlic cloves , crushed
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- splash of Worcestershire sauce (Lancashire sauce is a veggie option)
- 2 x 400g cans mixed beans in water, drained
- 400g chopped tomatoes
- 4 tbsp light soured cream , to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
- Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
- Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 783 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 136 grams carbohydrates
- Sugar Content: 69 grams sugar
- Fiber Content: 31 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.5 milligram of sodium
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