Roasted sweet potatoes with black bean chilli

Any leftover bean chilli makes a great breakfast, served on tortillas with guacamole and a fried egg.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 1 hours

Serves: 2


2 large essential Waitrose sweet potatoes

1 tbsp vegetable oil

1 essential Waitrose red onion, sliced

1 garlic clove, crushed

1 tsp ground cumin

1⁄2 tsp sweet smoked paprika

pinch cayenne pepper

pinch ground cinnamon

1 tbsp essential Waitrose tomato purée

400g can black beans, drained and rinsed

handful essential Waitrose grated cheddar

handful mint leaves, Shredded


1. Preheat the oven to 200°C, gas mark 6. Pierce the potatoes all over with a fork, place on a parchment-lined baking tray and roast for 1 hour or until tender; set aside to cool for 10 minutes.

2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 5 minutes until soft, then add the garlic, spices and tomato purée; cook for 1 minute more. Tip in the beans, add 4-5 tbsp water and season. Fry for 2-3 minutes, until warmed through (add a splash more water if it looks dry).

3. Split open the potatoes and pile in the beans, cheese and mint to serve. Greek yogurt or guacamole make a good addition, too.