Spicy Beans on Baked Sweet Potato

READY IN: 1hr 30mins
Recipe by Bunny Erica

This was cooked for us by our fabulous friends in Melbourne, Dave and Larissa. It is delicious.

Top Review by candaceshaw

I love this recipe - it's super-easy to make, anyone could do it - and it's delicious. I cut up the sweet potatoes and throw them in the pot, rather than baking them, and add a lot more cilantro, and my whole family loves it. Great for non-vegetarians, too, because it's hearty enough that they don't miss the meat. I fin that this recipe is more like 6 servings as well.

Ingredients Nutrition

Directions

  1. Preheat the oven to 210 degrees (gas 6-7).
  2. Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
  3. tray and bake for 1-1½ hours, or until soft.
  4. Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
  5. Add the tomato and stock, stir well, then add the vegetables and beans.
  6. Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
  7. Uncover, increase the heat slightly, and cook.
  8. for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
  9. To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.

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