I do love a good sweet potato. I only discovered these wonderful vegetables about halfway through 2011, but I think I’d rather have a sweet potato than a normal one now. They’re warmer, richer, a little sweeter and a little more grown up. Basically, they’re delicious.
This recipe, inspired by one from one of my foodie magazines (I forget which, I apologise) is basically a grown-up baked potato and beans. But that’s not a bad thing. This is utterly delicious — mouth-wateringly, nose-twitchingly delicious. And it’s quick. Perfect as a lunch or a light dinner.
Ingredients (to serve four)
- Four large or eight small sweet potatoes
- 2 tablespoons of paprika
- 1 large red onion
- 4 garlic cloves
- 2 tablespoons of sweetener
- Worcestershire sauce
- 2 tablespoons of red wine vinegar
- 2 x 400g cans of mixed beans
- 1 x 400g can of red kidney beans
- 1 can of chopped tomatoes
- 4 tablespoons of soured cream/fromage frais
Pre-heat the oven to 200C. Stab the potatoes all over with a fork and blast them in the microwave for 15 minutes. Remove, spray with Fry Light/rub with oil, sprinkle over a tablespoon of the paprika and bake in the oven for 15 minutes.
Whilst the potatoes are baking, chop the onion and cook it in a large, deep frying pan for about five minutes. Then add the crushed garlic cloves, the sweetener, the vinegar, Worcestershire sauce and the finale tablespoon of the paprika. Cook for 2-3 minutes more, until it starts to get all sticky.
Tip in the three cans of beans, the chopped tomatoes and the a little bit of water. Stir well and allow to simmer until the sweet potatoes are cooked.
When the sweet potatoes are ready, make a shallow lengthways cut and spread the potato open to make a little pocket. Divide the beans up between the potatoes, and ad a little dollop of sour cream or (if you’re being healthy) fromage frais on top.
I dare you to make this one. It sounds a bit unusual and maybe not exotic enough to combat the comfort of baked beans and a jacket potato, but I swear it’s utterly delicious.