Sweet Potato Jackets With Guacamole Kidney Beans Recipes
SWEET POTATO JACKETS WITH GUACAMOLE & KIDNEY BEANS
Unlike regular potatoes, sweet potatoes count as one of your five-a-day. They're naturally sweet-tasting and they won't disrupt your blood sugar levels
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
- Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
- Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.
Nutrition Facts : Calories 586 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 31 grams sugar, Fiber 24 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
KIDNEY BEAN AND SWEET POTATO STEW
Make and share this Kidney Bean and Sweet Potato Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h2m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat the oil over medium heat.
- Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
- Add the garlic and cook 1 minute; stir occasionally.
- Add the flour; cook for 1 minute, stirring constantly.
- Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
- Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
- Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
- Throw out the bay leaves.
- Add the beans, cover and simmer for 10 more minutes.
Nutrition Facts : Calories 294.1, Fat 4.2, SaturatedFat 0.7, Sodium 621, Carbohydrate 51.6, Fiber 9.9, Sugar 12.6, Protein 10.3
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- Toss the diced sweet potato chunks in 1 tbsp oil, and lay them out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until soft and slightly crispy around the edges.
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- Finely chop the onion and mince the garlic. Add to a heavy bottom pan on medium heat with 1 tbsp vegetable oil. Slice the leek into slices and add to the pan too. Let this cook for 5 minutes until the onion is translucent.
- If you prefer to peel the sweet potatoes, do this and then cut into pieces about 2 cm big. Add to the pan along with all the spices, tomatoes and water. Bring to a gentle simmer and leave for about 30 minutes,
- Check the potatoes with a knife and when almost soft and ready, drain the kidney beans and add to the pan. Leave this for a further 5 minutes.
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