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    Baked sweet potatoes with ancho chilli beans

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    Baked sweet potatoes with ancho chilli beans

    • Preparation time: 15 minutes
    • Cooking time: 50-60 minutes
    • Total time: 65-75 minutes

    Serves: 2


    2 large sweet potatoes
    1 Cooks’ Ingredients Ancho Chilli (use 2 if small)
    1 tbsp olive oil
    1 small red onion, diced
    1 clove garlic, sliced
    1 red pepper, deseeded and diced
    ½ tsp ground cumin
    1 tbsp tomato purée
    300g can kidney beans in water, rinsed and drained
    1 lime, juice of ¼, rest cut into wedges
    25g 50% reduced-fat Greek salad cheese, crumbled
    6 mint leaves, shredded


    1. Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes all over with a fork and bake for 60 minutes, or until tender when gently squeezed. Meanwhile, tear open the chilli, shake out the seeds and remove the stem. Place the flesh in a bowl, cover with 200ml just-boiled water then set aside to soak.

    2. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic, pepper and a pinch of salt for 6-8 minutes, until soft and turning golden. Add the cumin and fry for 1 minute more.

    3. Drain the chilli from the soaking liquid (save the liquid) and finely chop, then add to the pan with the tomato purée. Fry for 1 minute, then stir in the kidney beans, 4 tbsp of the soaking liquid, 100ml water and the lime juice.

    4. Gently simmer for 5 minutes, or until the beans are coated in a glossy sauce. Split open the potatoes and spoon over the chilli. Top with the cheese and shredded mint, then serve with the remaining lime, cut into wedges, to taste.

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    Cook’s tip You can make this recipe vegan by simply swapping the Greek salad cheese for a non-dairy alternative or a spoonful or dairy-free yogurt. 


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