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Sweet potato jackets with gruyere and black beans
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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.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.