Stuffed Sweet Potatoes

How to Make Stuffed Sweet Potatoes

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Prick the sweet potatoes all over with a fork, rub with half the oil and bake on a tray for 55 minutes, until a knife slides in with no resistance.

   Mark done Start 55 min timer

2. Meanwhile, heat the remaining oil in a frying pan over medium heat. Cook the garlic for 30 seconds, then add the beans, cumin, paprika, chilli powder and salt and cook for 3 minutes. Add the spinach and cook for 2 minutes, until wilted. Mash a few of the beans with a fork.

   Mark done Start 30 sec timer

3. Stir the yogurt and lime juice together.

   Mark done

4. Split the potatoes lengthwise, fluff the flesh with a fork and spoon in the bean filling. Top with the lime yogurt and cilantro.

   Mark done

Small Things That Help

• Choose sweet potatoes of similar size so they bake in the same time.
• If the skins are still firm after 55 minutes, give them 5 minutes more.
• Bake the potatoes on a lined tray; the syrup that leaks out burns onto bare metal.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Stuffed Sweet Potatoes

• A green salad
• Sliced avocado
• Lime wedges

Storing & Reheating Stuffed Sweet Potatoes

Keeps in the fridge for up to 3 days. Reheat in a hot oven or the microwave.

Questions About Stuffed Sweet Potatoes

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.