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Baked Sweet Potatoes and Mexican Bean filling

(This recipe serves 8)

Ingredients:

  • 4 sweet potatoes
  • 1 Tablespoon oil
  • 1 onion – finely chopped
  • 2 cloves garlic – crushed
  • 2 red chillies – deseeded and chopped finely
  • 2 tablespoon vinegar (red wine preferably)
  • Pinch sugar
  • 1 tablespoon Worcestershire sauce
  • 600g canned tomatoes – mash
  • 1 can mixed beans – kidney / borlotti etc.
  • 1 tablespoon fresh coriander – chopped
  • Sprinkle  with cheddar cheese – grated or feta cheese
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    Method:

  • Scrub and prick sweet potatoes
  • Bake at 190°C till soft – about 1hour
  • Heat oil and fry onion, garlic and chillies, vinegar and Worcestershire sauce
  • Sauté until onions are soft
  • Add tomatoes and pinch sugar ,bring to boil, lower heat and simmer for 10 minutes
  • Add beans and stir gently until hot
  • Stir in fresh coriander
  • When ready to serve, cut sweet potato in half lengthwise and scoop out some of the inside to make a boat- but leaving some sweet potato inside
  • Spoon mixture over halved potato
  • Sprinkle with grated cheddar cheese
  • Garnish with fresh coriander
  • Serve immediately or reheat when needed
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