Ingredients
- 4 (1.4 kilograms) sweet potatoes (4 x 350 grams specified)
- 2 teaspoons olive oil (extra virgin)
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 400 grams black beans (canned rinsed and drained)
- 2 teaspoon thyme leaves, finely chopped
- 1 teaspoon smoked paprika
- 1/2 cup water (125 ml)
- 4 (400 grams) tomatoes, finely chopped (vine-ripened tomatoes specified)
- Seas salt
- Cracked black pepper
- 1/2 cup yoghurt (140 grams Greek-Style natural yoghurt specified)
- 2 red chillies (long and thinly sliced)
- Coriander, to serve (micro - baby)
- Lime wedges, to serve
How to Make
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Step 1: Preheat oven to 220C (425F).
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Step 2: Wrap each sweet potato in aluminium foil and place on a big oven trray and cook, turning halfway, for 1 hour or until tender.
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Step 3: While potatoes are cooking, heat the oil in a medium saucepan over medium heat and add the garlic and onion and cook stirring, for 2 to 3 minutes or until softened and then add the beans, thyme, paprika, water, tomato, salt and pepper and stir to combine and then cover with a lid and cook for 10 minutes, stirring occasionally.
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Step 4: Using a small shap knife, make a slit in the potatoes and carefully squeeze the sides to open and then divide the bean mixture between the potatoes and top with the yoghurt, chilli and coriander and serve with lime wedges.
We hope you enjoy this recipe!
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