Baked sweet potatoes with feta, black beans & coriander

Name: Baked sweet potatoes with feta, black beans & coriander
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 medium sweet potatoes; 200 g pack Essential Greek Feta; 420 g can Essential Black Beans in Water, drained and rinsed; 4 salad onions, thinly sliced into rounds; 25 g pack coriander, leaves and stems finely chopped; 2 tbsp olive oil, plus extra to drizzle; 1 lime, cut into 5 wedges

Get these baked potatoes started in the microwave to speed things along, then fill them with fresh, punchy flavours for a satisfying weekday meal needing minimum time and effort. We've got lots more sweet potato and feta recipes to try.

4.5 out of 5 stars(10) Rate this recipe

Gluten freeVegetarianHealthyHigh fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 medium sweet potatoes
200g pack Essential Greek Feta
420g can Essential Black Beans in Water, drained and rinsed
4 salad onions, thinly sliced into rounds
½ x 25g pack coriander, leaves and stems finely chopped
2 tbsp olive oil, plus extra to drizzle
1 lime, cut into 5 wedges

Preheat the oven to 220°C/200ºC fan/gas 7. Prick the potatoes with a fork, put them on a plate and microwave on full power for 10-15 minutes, turning halfway, until tender throughout when pierced with a knife. They may take a few minutes more or less to cook, depending on the power of your microwave.
Meanwhile, crumble the feta into a bowl and stir in the black beans, most of the salad onions and half the coriander. Add a generous drizzle of olive oil and squeeze in a wedge of lime. Stir well.
Cut the cooked sweet potatoes in half lengthways and scoop out most of the flesh, leaving a 1cm border. Fold the flesh through the feta and bean mix, season to taste, then spoon the mixture back into the hollowed-out shells. Place in a baking dish and drizzle with a little olive oil. Bake for 15 minutes, or until piping hot throughout and golden.
Pulse 2 tbsp olive oil and the remaining coriander together in a mini processor, or pound together with a pestle and mortar to make coriander oil. Season. Serve the sweet potatoes with the coriander oil drizzled over the top, add a sprinkling of salad onion, and more lime wedges on the side for squeezing over.

Cook’s tip

If you don’t have a microwave, you could cook the sweet potatoes in an air fryer, or bake for 45 minutes-1 hour at 180ºC, gas mark 4, until crisp and tender.

Typical values per serving when made using specific products in recipe