Sweet Potato Stuffed with Black Beans Recipe

July 2023

Reading time 1 Minute

Facebook

Here is a recipe that calls for cooking directly on the coals, but it will cook equally well over a high indirect heat for 40 minutes.

Suitable for all BBQs

and cooking directly on coals

Serves

Ingredients

8 small sweet potatoes
2 tablespoons olive or vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp cumin
1–2 tbsp chipotle powder (or use a combination of smoked
paprika and chilli)
1 bay leaf
1 x 400g can black beans, drained
200g feta, crumbled
Sea salt and freshly ground black pepper
To serve
40g pumpkin seeds
200g sour cream
A bunch of spring onions, thinly sliced
A small bunch of coriander, roughly chopped
2 sliced fresh chillies (optional)
Hot sauce (optional)

Method

If you are cooking on an indirect heat, preheat the BBQ to a medium heat and have a rack at the ready. If you are cooking the potatoes as an afterburner, nestle the foil wrapped potatoes in the embers.

Pierce the sweet potatoes all over with a fork, then wrap in foil and bake for about 30–40 minutes until cooked through.

While the sweet potatoes are baking, heat the oil in a heavy-bottomed pan and cook the onion and garlic for five to 10 minutes until softened. Add the spices and bay leaf and cook for a further minute until aromatic.

Add the beans and 250ml water and season to taste. Cook for 10–15 minutes or until the water is absorbed, adding a dash of water if the beans dry out too much.

Split the tops of the sweet potatoes and prise them open, then fill each one with the beans and crumble feta over the top.

Arrange the potatoes in a frying pan or metal baking dish and place over the fire to heat through and crisp the bottoms a bit.

Serve in the hot pan or tray, topped with the pumpkin seeds, sour cream, spring onion, coriander and the fresh chillies (if using). Finish with a drizzle of hot sauce, if you like.