Home » Umngazi Recipes » Baked Sweet Potatoes and Mexican Bean filling

Baked Sweet Potatoes and Mexican Bean filling

Posted on: September 1, 2014, in Umngazi Recipes

(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

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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