This recipe came about from wanting to use up some sweet potatoes and whatever I could find in the cupboard. Ideally black beans would be good but I only had cannellini and they worked really well.
I made healthy version without the cheese and topping was a request from the children, it was a mixture of bits of cheddar, gouda and red Leicester.
4 large sweet potatoes or 8 small, scrubbed and pricked all over
vegetable or rapeseed oil for drizzling
1 x 368g tin sweetcorn
4 spring onions, sliced
1 red chilli, sliced
1 x 400g tin cannellini or black beans, drained
180g cherry tomatoes, quartered
3 tbsp chipotle chilli paste
100g grated cheese (see note above)
Fresh coriander to garnish
Preheat the oven to 200C fan. Place the potatoes on a baking tray and bake 40 minutes to an hour depending on their size. (Alternatively, they can be microwaved for 7 minutes, then turned over and microwaved for a further 7 minutes.)
Cut the potatoes in half and slightly mash the filling and place back on the baking tray. Drizzle with rapeseed oil and season. Heat the grill to medium high.
Heat a frying pan, add the sweetcorn and get a little colour on the kernels. Drizzle with oil and add the spring onions and chilli and cook for a couple of minutes. Add the drained tin of beans and stir through the chipotle paste. Cook for another 2-3 minutes.
Spoon the warm bean mixture into the potatoes, top with tomatoes and then sprinkle with cheese and put under the grill until the cheese bubbles and browns.
Ingredients
- 4 sweet potatoes scrubbed and pierced
- neutral oil for dizzling
- 1 368g can sweetcorn drained
- 4 spring onions finely sliced including green parts
- 1 red chilli finely sliced (seeds removed if you want to reduce heat)
- 1 400g can cannellini beans
- 180 g cherry tomatoes quartered
- 3 tbsp chipotle chilli paste
- 100 g cheddar cheese grated
- fresh coriander leaves for garnish
- Jalapeno slices for garnish optional
Instructions
- Preheat the oven to 200C fan. Place the potatoes on a baking tray and bake 40 minutes to an hour depending on their size. (Alternatively, they can be microwaved for 7 minutes, then turned over and microwaved for a further 7 minutes.)
- Cut the potatoes in half and slightly mash the filling and place back on the baking tray. Drizzle with rapeseed oil and season. Heat the grill to medium high.
- Heat a frying pan, add the sweetcorn and get a little colour on the kernels. Drizzle with oil and add the spring onions and chilli and cook for a couple of minutes. Add the drained tin of beans and stir through the chipotle paste. Cook for another 2-3 minutes.
- Spoon the warm bean mixture into the potatoes, top with tomatoes and then sprinkle with cheese and put under the grill until the cheese bubbles and browns. Finish with a sprinkle of coriander and some jalapeno slices if using
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