Baked Sweet Potatoes Beans Recipes

BAKED BEANS WITH SWEET POTATOES AND CHIPOTLES

Steps:

• Place beans and soaking water in an ovenproof casserole. Add bay leaf and bring to a gentle boil over medium heat. Reduce heat to low, cover and simmer 1 hour. Check beans at regular intervals to make sure they are submerged, and add water as necessary.
• Meanwhile, heat oven to 300 degrees . Heat 1 tablespoon of the oil in a heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Stir onion and garlic into beans, along with salt to taste, tomato paste, honey or agave nectar, and chipotles, and stir together. Add sweet potatoes and bring back to a simmer, drizzle with remaining olive oil, and place in oven.
• Bake 1 to 1 1/2 hours, until beans are thoroughly soft and sweet potatoes are beginning to fall apart, checking and stirring from time to time to make sure that beans are submerged. Either add liquid or push them down into the simmering broth if necessary. Remove from heat and serve hot or warm.

BAKED SWEET POTATOES & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

HEALTHY AIR FRYER TWICE BAKED SWEET POTATO WITH BLACK BEANS

Steps:

• Toss the sweet potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated. Add the potatoes to a 6-quart air fryer and cook at 380 degrees F, flipping halfway through, until crispy on the outside and tender on the inside, about 40 minutes (see Cook's Note). Let cool slightly.
• Use a paring knife to trim the top off the potatoes lengthwise, then carefully scoop out the flesh, leaving a 1/2-inch border. Your potatoes should look like little boats. Place the scooped flesh and any flesh trimmed off the top in a medium bowl and mash it with the yogurt, butter, lime juice, chili powder, garlic powder, cumin, 1 teaspoon salt and a couple grinds of pepper until smooth. Fold in the black beans and 1/2 cup of the shredded cheese. Spoon the filling into the sweet potato shells, creating a heaping mound in each, and top with the remaining 3 tablespoons cheese. Cook in the air fryer at 380 degrees F until the cheese is melted, 6 to 8 minutes.
• Top the sweet potatoes with the diced avocado and sliced scallion greens and drizzle with some hot sauce and/or honey if using.

SPICY BEANS ON BAKED SWEET POTATO

Steps:

• Preheat the oven to 210 degrees (gas 6-7).
• Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
• tray and bake for 1-1½ hours, or until soft.
• Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
• Add the tomato and stock, stir well, then add the vegetables and beans.
• Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
• Uncover, increase the heat slightly, and cook.
• for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
• To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

VEGAN TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
• Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
• Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
• Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

LOADED BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Prick potatoes all over with a fork. Rub with 2 tablespoons oil; season with kosher salt. Place directly on top rack, with a parchment-lined rimmed baking sheet on rack below. Roast 45 minutes.
• Meanwhile, toss broccoli rabe with remaining 1 tablespoon oil; season with kosher salt and pepper. Carefully remove parchment from lower baking sheet; add broccoli rabe in a single layer. Roast, tossing once, until tender and bright green and potatoes are soft and oozing, 15 minutes. Transfer vegetables to a cutting board; let cool slightly, then chop broccoli rabe into bite-size pieces. Split sweet potatoes open; mash lightly with a fork. Top with broccoli rabe, beans, and pepperoncini. Serve, drizzled with oil and brine and sprinkled with flaky salt.

LOADED BAKED SWEET POTATOES

Steps:

• Preheat oven to 400°F; line a baking sheet with foil. Prick sweet potatoes a few times with a fork and rub skins with oil; season with a pinch each of salt, pepper, and cinnamon.
• Place sweet potatoes directly on the oven rack, with prepared pan placed on a lower rack to catch any drips. Bake until sweet potatoes are very tender, about 1 hour.
• Meanwhile, stir together black beans, 2 teaspoons oil, and 1/4 teaspoon cinnamon; season to taste. Slash open potatoes and season insides to taste. Divide bean mixture and avocado between potatoes. Serve hot, with crème fraîche, toasted sesame seeds, and a generous pinch of cinnamon.