There are many reasons why sweet potatoes are rock star tubers. They are versatile, vibrant in colour, and pack a serious nutritional bang for their buck. Their flexibility is highlighted in this dish, serving as an edible bowl for spicy and flavourful beans. Whole roasted sweet potatoes are such a great (and super cheap!) grocery item so have on hand, and they serve as a blank canvas to a multitude of tasty toppings and fillers – especially on “clean out the fridge” kind of days.
I still love my earthly white russets, but these orange-hued beauties do have the nutritional upper-hand when it comes to those important vits and minerals. They are bursting with the brim with Vitamin A, Vitamin C, and are packed full of fibre, helping to boost your immune system, improve eye health, and digestion, all in one tight little package.
There are so many ways to enjoy this tuber, but fully loaded may just be my new favourite.
→ 3 medium sweet potatoes
→ 1 tsp coconut oil
→ 1 white onion, thinly sliced
→ 1 cup cooked pinto beans
→ 1 cup cooked cannellini beans
→ 1 tsp cayenne pepper
→ 1 tsp BBQ sauce
→ 1/2 tbsp cumin
→ 2 tbsps tomato concentrate
→ 1 red bell pepper, diced
→ 2 limes
→ spring onions, chopped
→ avocado, sliced
→ coconut yogurt
- Preheat oven to 400 degrees. Pierce each potato a few times with a fork. Place on a parchment paper-lined sheet pan, and roast for approx. 60 minutes or until you can easily pierce the skin with a knife and the inside is soft. Allow to cool slightly before slicing and stuffing.
- While the potatoes cook, warm the coconut oil in a medium sized sauté pan. Add the onions and cook until caramelised (about 10 to 15 minutes).
- Stir in spices, BBQ sauce and tomato concentrate and toast for 30 seconds. Add the red bell pepper and cook for an additional 3 minutes. Once softened, stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
- Slice each potato down the center, almost through to the bottom. Open to reveal the orange flesh. Spoon in the beans and top with selected garnishes, coconut yogurt and a squeeze of lime.
What are some of your favourite ways to eat sweet potatoes?