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Loaded sweet potatoes
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4 medium sweet potatoes (about 260g each)
1 tbsp sunflower oil
2 garlic cloves, crushed
1 tsp Cajun seasoning
1 tbsp tomato purée
400g can black beans
2 medium tomatoes, roughly chopped
28g pack coriander, chopped
1 lime, juice
2 ripe avocados
4 tbsp soured cream or Greek-style yogurt
1. Preheat the oven to 200˚C, gas mark 6. Prick the sweet potatoes with a sharp knife. Space out in a roasting tin and bake for 1 hour. Meanwhile, put the oil in a medium saucepan with 1 crushed garlic clove. Set over a low heat and cook, stirring, until the garlic begins to sizzle. Add the Cajun seasoning and tomato purée; stir-fry for 1 minute. Add the beans and their liquid. Season, bring to the boil and simmer briskly for about 15 minutes, stirring and crushing with a wooden spoon, until thickened and partially broken down.
2. Combine the tomatoes, 1 tbsp chopped coriander and ½ the lime juice in a bowl. In a separate bowl, use a fork to crush the avocado with the remaining crushed garlic and lime juice, plus 1 tbsp chopped coriander. Season both. Split the cooked sweet potatoes open and fill with the beans, tomatoes, crushed avocado, soured cream or yogurt and the remaining chopped coriander.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Dec 27 12:33:20 GMT 2018.