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Baked sweet potatoes & beans

A superhealthy supper that's perfect for a busy weeknight, try making double the beans and freezing for next time

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 724
  • Carbohydrates 138
  • Saturated Fat 1
  • Sugar 43
  • Protein 29
  • Fat 10
  • Fibre 26
  • Salt 0.7

Nutrition per serving

  • Calories 724
  • Carbohydrates 138
  • Saturated Fat 1
  • Sugar 43
  • Protein 29
  • Fat 10
  • Fibre 26
  • Salt 0.7

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

Method

  1. 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.

  2. 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.

  3. Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

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