Mains
Stuffed Sweet Potatoes with Black Beans
Baked sweet potatoes filled with a tangy black bean mixture.
Ingredients
How many servings?
2
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 2 medium sweet potatoes and 240 g cooked black beans. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Halve sweet potatoes, rub with oil and roast at 200°C for 35–40 minutes.
- Chop the pepper and sauté for 5 minutes with black beans, tomato purée and cumin.
- Slightly scoop the cooked potatoes, pile in the filling and finish with lime.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.