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    Loaded sweet potatoes

    • Preparation time: 15 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 15 minutes

    Serves: 4


    4 medium sweet potatoes (about 260g each)
    1 tbsp sunflower oil
    2 garlic cloves, crushed
    1 tsp Cajun seasoning
    1 tbsp tomato purée
    400g can black beans
    2 medium tomatoes, roughly chopped
    28g pack coriander, chopped
    1 lime, juice
    2 ripe avocados
    4 tbsp soured cream or Greek-style yogurt


    1. Preheat the oven to 200˚C, gas mark 6. Prick the sweet potatoes with a sharp knife. Space out in a roasting tin and bake for 1 hour. Meanwhile, put the oil in a medium saucepan with 1 crushed garlic clove. Set over a low heat and cook, stirring, until the garlic begins to sizzle. Add the Cajun seasoning and tomato purée; stir-fry for 1 minute. Add the beans and their liquid. Season, bring to the boil and simmer briskly for about 15 minutes, stirring and crushing with a wooden spoon, until thickened and partially broken down.

    2. Combine the tomatoes, 1 tbsp chopped coriander and ½ the lime juice in a bowl. In a separate bowl, use a fork to crush the avocado with the remaining crushed garlic and lime juice, plus 1 tbsp chopped coriander. Season both. Split the cooked sweet potatoes open and fill with the beans, tomatoes, crushed avocado, soured cream or yogurt and the remaining chopped coriander. 

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    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue


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