Baked sweet potatoes & beans

Baked sweet potatoes & beans

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(16 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
A superhealthy supper that's perfect for a busy weeknight, try making double the beans and freezing for next time

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal724
  • fat10g
  • saturates1g
  • carbs138g
  • sugars43g
  • fibre26g
  • protein29g
  • salt0.7g
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Ingredients

  • 4 small sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp smoked paprika, plus extra to serve
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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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Comments (17)

browan713's picture

Absolutely love this recipe! Really tasty and tangy and gorgeous! Goes lovely with a bit of feta cheese on top!

KeinEngel's picture
2.5

The Worcester sauce gave this an odd aftertaste, I had to add a tin of Heinz beans, some tomato purée, more honey and two chicken stock cubes to cover it up. My husband really liked the finished result, which is just as well as there's loads left over. I won't be making it again.

emolive's picture

Delicious as a quick recipe - added chilli to the beans and chopped up fresh mint to the yoghurt :)

appaloosa's picture
4

Delicious! Half a medium sized potato was enough for me, served it with left over tinned baked beans so I only really followed the recipe for microwave times but a great idea to use sweet potatoes anyway!

jessicarichardson's picture
2

This was ok as an easy store hearty cupboard stand by and made LOADS. we had left overs. It tasted ok, but I won't rush to make it again. Instead of baking them, I made sweet potato wedges by slicing into wedges, coating in 1tbsp veg oil with paprika and salt, and putting in oven at 180fan whilst I made the beans. I added a couple of sticks of celery with the onion which added a nice crunch, and followed gidgierocks suggestion of adding a pinch of chill, and a squeeze of tomato purée. The sweet potato wedges were great, but i didn't think the beans were very exciting.

adinkag's picture
5

Very quick and easy to make. Used 1 can of cannelloni beans and 1 can of black beans, and low fat soured cream. Four adults ate it and everyone liked it a lot. Cheap, easy, healthy, and ... different ;)

gasman118's picture
5

Very very good, I baked my sweet potato in the oven for just over an hour but probably needs no more than an hour at 200c. I also used low fat natural yogurt. I love meat but will be doing this as part of my monthly menu. I sweet spud is enough but I could have eaten 2.

lorryhawk's picture
4

Just made the beans for a shared lunch and they were really tasty. Would go well with the sweet potatoes, so will try with those next time.

gidgierocks's picture
4

Really tasty easy supper. I like to add a little chili or ground coriander for extra spice. Make sure your onions go really sticky before you add the beans and tomatos.

dianaruby's picture
4

Found the quantities too much for 2 so now I half the recipe and serve with extra veg...even more healthy :D

kungfubunnii's picture

simple and nutritious! Yes the cals are hairly high but there is a lot of goodness in all the ingredients and it tastes fab! Perfect for underweight and growing daughter and much better than sop bought beans.
just leave out the sour cream and use less sugar if you want to cut down on kcals xxxxx

pete_hs's picture
5

Kcal are high, but I feel one potato is definitely enough on its own, and I lovvveee my large portions! So instantly the calories are halved :)

caroljefferson's picture

Crikey
wot a lot of calories and no healthy veg!

relm514's picture
5

Very filling and delicious! Loved the beans on their own - will definitely make this again. :)

cooking80's picture

AliciaH
I will make this but i will halve the portion so only one potatoe with filling and serve with veg on the side. Looks yummy

aliciah88's picture

This sounds lovely, but is quite high in calories. Does anyone have any suggestions as to how to lower the calories?

kjbutche's picture
5

I was wondering what do as a side dish with this, but in the end it didn't need anything as it was very filling on its own. Simple, tasty, filling and healthy - great!

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