Units
Scale
Ingredients
Sweet Potatoes
- 2 large sweet potatoes (or 4 medium )
- oil
- salt
Filling
- 1 tbsp oil
- 1 onion
- 2–3 garlic cloves (grated)
- 380g tinned black beans (*230g when drained)
- 1 bell pepper (I used half of a red and yellow one)
- 1/2 cup walnuts (roughly chopped)
- 1/2 cup nutritional yeast
- 2 tbsp chipotle paste (or less, if you don't like spicy food)
- 2 tbsp sliced jalapenos (optional )
- 1 tbsp jalapeno brine
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cumin
- salt
Garnish
- coriander
- chilli flakes (optional )
- tortilla crisps (optional )
- vegan mayo (optional )
Instructions
Sweet Potatoes
- Pre-heat your oven to 220C/200C fan. Poke your potatoes with a fork all over. Drizzle a little oil on your sweet potatoes and sprinkle a little salt. Massage your potatoes slightly to make sure the oil is distributed. Bake for 40-45 minutes or until cooked.
Filling
- Heat your pan with some oil. Add in your onions and cook until transparent.
- Mix in your garlic and cook for under 1 minute.
- Add in your walnuts, bell pepper, chipotle paste, jalapenos, jalapeno brine, ground cayenne powder, ground cumin, salt, nutritional yeast and black beans. Cook for 4-6 minutes.
Assembly
- Once your sweet potatoes are cooked, allow them to cool slightly (just so you don't burn yourself!)
- Cut your potatoes in half and gently scoop out the cramy insides. Scoop out a little at a time to avoid accidentally breaking the skins, you also dont have to remove all of the sweet potato flesh.
- Add the scooped sweet potato skins back into your pan, mix and mash the mixture until there are no big clumps. Cover your pan with a lid and cook on low for 8-10 minutes or until warm.
- Add your filling back into your sweet potato skins, garnish with some fresh coriander, chilli flakes and tortilla crisps (I know they're not healthy but crush a 2-3 up per sweet potato, you won't regret it!).
Nutrition
- Calories: 276