Recipes, reviews & lifestyle

Monday, 24 October 2016

Baked Sweet Potato with Smoky Kidney and Butter Beans




Autumn is finally, well and truly here. I thought that this week I would make a dinner that all of us can make to give us those Autumn-feels, yet also not take too long. 

I love sweet potato, all year-round. However I do think it fits in well as an Autumn vegetable, mainly because of its colour but also the sweetness it brings to the dish, mimicking toffee apples and candy. The smokiness of the beans works well with the sweetness and the sour cream balances it all out with a sour, creamy edge. 

This dish is perfect for a quick after work dinner, whilst remaining healthy and also meat-free. This dish would work well for vegans, if you just omit the sour cream and use a vegan alternative such as this cashew nut sour cream recipe from the Wholefoods website: www.wholefoodsmarket.com/recipe/cashew-sour-cream

A few things to note about this and the next few posts is that my camera recently stopped working, so I had to take the photos on my Husband's Iphone, which hasn't really come out very well, especially when it comes down to the size of the image. Just bear with me for the next few posts. The good thing is that it's all fixed now, so gradually you'll start seeing the usual quality of images appear. 



Ingredients

2 large sweet potatoes
1 small onion
Olive oil
2 tsp red wine vinegar
1/2 tsp of smoked paprika
200g tin chopped tomates
100g kidney beans
100g butter beans
2 tbsp sour cream
Salt

Method

1. Pre-heat the oven to 200c/180c fan. Prick the potatoes, coat in a pinch of salt and rub in a small amount of oil. Bake in the oven for 45 minutes, or until soft. Alternatively, cook in the microwave.

2. Heat 1 tsp of olive oil in a pan and cook the onions until soft. 

3. Stir in the vinegar, paprika, tomatoes and simmer until thickened. 

4. Add the beans and simmer for 5 minutes. 

5. Once the potatoes are soft, split it in half and divide the beans between the two. Pour on some sour cream and sprinkle and pinch of paprika. Serve. 

How do you like your jacket potatoes? Do you prefer sweet potato or normal, plain potato?




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