South American Bean and Sweet Potato Bake

READY IN: 1hr 25mins
Recipe by Mrs B

This recipe has been lurking in my filing system forever as a cutting from some magazine or other! It looks like there are a lot of ingredients, but there’s nothing unusual to find. The chocolate gives this recipe authenticity. Posted for Zaar World Tour 2005.

Top Review by justcallmetoni

Had a difficult time deciding how to rate this one. I think my simmer was not sufficiently vigorous and as a result my final dish was far more soupy than intended. Also, for dietary reasons I replaced the chocolate with about 2 tablespoon of Duth processed cocoa. Nonetheless, the taste of the stew was just delicious and I could envision making it with and without making the corn topping. Topping was very good as well - very moist and quite delicate - not bread-y. (I replaced the sugar with Splenda by the way.) Thanks Caroline.

Ingredients Nutrition


  1. Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
  2. Preheat the oven to 375 F / 190 C /gas mark 5.
  3. Drain off 4 tbsps water from the sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
  4. Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt.
  5. Bake for 35 minutes.

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