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    Sweet potato jackets with gruyere and black beans

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    Sweet potato jackets with gruyere and black beans

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 15 minutes

    Serves: 4


    4 large sweet potatoes
    2 tbsp extra virgin olive oil, plus extra to serve
    1 onion, finely chopped
    3 garlic cloves, crushed
    1 tsp ground cumin
    1 tsp sweet smoked paprika
    400g can black beans
    200g cherry tomatoes, halved
    30g salted butter
    60g gruyère, grated
    4 tbsp crème fraîche (or Greek yogurt)
    ¼ x 28g pack fresh coriander, leaves only
    ½ tsp dried chilli flakes 


    1. Preheat the oven to 200˚C, gas mark 6. Prick the sweet potatoes all over with a fork and put on a baking tray. Roast for 50 minutes-1 hour, until tender to the core.

    2. Meanwhile, heat the oil in a pan over a medium heat. Add the onion and garlic; sauté for 8 minutes until softened, taking care not to let them burn. Add the spices and cook for another 3 minutes until aromatic, then add the black beans, tomatoes and 150ml water. Bring to the boil, then simmer until almost all the liquid has evaporated; season.

    3. With a knife, split open the tops of the sweet potatoes. Divide the butter between them and top with the black bean mixture and gruyère. Bake for 5 minutes until the cheese has melted. Top with the crème fraîche (or Greek yogurt), coriander, chilli flakes, some freshly ground black pepper and a little drizzle of olive oil. 

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    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue


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