I love anything to do with sweet potato ! I could easily eat it all the time and usually I do. I thought I would do some experimenting with all the foods on my plate and mix them together. The result was this amazing filled sweet potato which is the perfect recipe to carry you into spring and summer as it can easily be served with fresh vegetables or a big salad.
Serves 1 but you do have at lot of filling which you could either serve on the side or have it as part of your lunch the next day.
1 large sweet potato
1 400g tin of drained black beans
1 tablespoon of miso paste
1 crushed garlic clove
14/13 cherry tomatoes, quartered or halved
1 teaspoon of cumin
Handful of sweetcorn or peas could also be added to the mix
Turn the oven on to 220 degrees and wrap your sweet potato in foil and place in the oven. It will take around an hour to cook.
After around 40 minutes, add your crushed garlic and tomatoes to a pan and heat on medium.
After your tomatoes begin to cook, usually around 3 minutes, add the miso, cumin and black beans and give it a stir until the miso paste has melted. Be careful not to damage the tomatoes though.
By this time your sweet potato should be cooked but if it’s not just turn down the hob and leave the saucepan to simmer.
Once cooked, slice your sweet potato in half and remove around 3/4 of the soft sweet potato and transfer to the saucepan with your filling.
Tip: to hold its structure, I tend to leave a small bit of sweet potato near the edges.
Mix the sweet potato throughly in with the beans and tomatoes and scoop into the sweet potato.
Put your two halves of sweet potato on greeseproof paper on a baking tray and either bake for another 15 minutes or grill for 10 minutes.
Then you are ready to serve.
Hope you enjoy and tag me any posts, @firststepstorunning.