Baked sweet potatoes and beans
Try this Baked sweet potatoes and beans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 large onion chopped
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 2 garlic cloves crushed
- 4 small sweet potatoes
- 1 tbsp smoked paprika plus extra to serve
- splash of worcestershire sauce (lancashire sauce i
- 2 x 400g cans mixed beans in water drained
- 400 g chopped tomatoes
- 4 tbsp light soured cream to serve
- Carbohydrate 87.9871194661504 g
- Cholesterol 0 mg
- Fat 2.69542500155129 g
- Fiber 12.3161000833571 g
- Protein 7.39924000095037 g
- Saturated Fat 0.432130000234132 g
- Serving Size 1 1 Serving (563g)
- Sodium 593.761171814614 mg
- Sugar 75.6710193827933 g
- Trans Fat 0.272377500102678 g
- Calories 388 calories
Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.
