Golden sweet potatoes topped with rich chilli beans create a dish that satisfies the eye as much as the palate. A Mexican-inspired vegetarian recipe with a contemporary fusion twist.
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We also recommend this quick and easy baked beans in tomato sauce recipe!
1
Preheat the oven to 180ºC.
2
Scrub the sweet potatoes, pat dry then place in baking tray with a sprinkling of salt and olive oil. Roast on a baking tray for about 45 minutes, or until cooked through.
3
For the chilli beans, heat the oil in a pan over medium heat. Add onion and garlic and cook for 3 minutes or until the onion softens.
4
Add the beans, tomatoes, oregano and chilli to the pan and stir until well combined.
5
Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes.
6
Cut sweet potatoes in half, fill with chilli beans and olives. Finish with sour cream, basil leaves and a sprinkling of pepita seeds.
7
Serve the Sweet Potato Jackets.
Roast the sweet potatoes until the centres are completely tender and the skins begin to caramelise slightly. This gives you a soft interior that can hold the bean filling while still keeping enough structure to serve neatly.
Tomato gives the chilli beans moisture, freshness and acidity, helping balance the earthy flavour of the beans and the sweetness of the potato. Mutti Polpa is particularly well suited to the filling because its pulpy texture adds body without making the sauce too smooth.
