Sweet potato jackets with gruyere and black beans

Sweet potato jackets with gruyere and black beans

These sweet potato jackets are topped with a black bean and cherry tomato mixture. They are then finished with creamy gruyère, fresh coriander, chilli flakes, freshly ground black pepper and crème fraîche.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr 5 mins
  • Total time1 hr 15 mins

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Ingredients

  • 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

Method

  1. Preheat the oven to 200ºC, 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,655kJ/ 635kcals

Fat

31g

Saturated Fat

17g

Carbohydrates

67g

Sugars

37g

Fibre

13g

Protein

14g

Salt

1g

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