Baked spicy bean sweet pota­toes

donna hay - Fresh + Light - - Light Sweet Treats -

6 x 350g small sweet pota­toes (ku­mara) 2 tea­spoons ex­tra vir­gin olive oil

1 red onion, finely chopped

3 cloves gar­lic, crushed

4 co­rian­der (cilantro) roots, thinly sliced 1 ta­ble­spoon harissa paste

1 ta­ble­spoon tomato paste sea salt and cracked black pep­per

¾ cup (180ml) chicken stock

400g can chopped toma­toes

400g can red kid­ney beans, rinsed and rained 400g can black beans, rinsed and drained 100g feta

¾ cup (180ml) but­ter­milk

2 cups baby spinach leaves

1 cup co­rian­der (cilantro) leaves

1 long green chilli, thinly sliced Pre­heat oven to 220°C (425°F). Wrap each of the sweet pota­toes in alu­minium foil and place on a large bak­ing tray. Cook for 1 hour 15 min­utes–1 hour 20 min­utes, turn­ing half­way, or un­til soft when tested with a skewer.

While the pota­toes are cook­ing, heat the oil in a medium saucepan over medium heat. Add the onion, gar­lic and co­rian­der root and cook for 6–7 min­utes or un­til soft­ened and lightly golden. Add the harissa and tomato paste, salt and pep­per and cook, stir­ring, for 1 minute or un­til well com­bined. Add the stock and tomato and bring to the boil. Cook for 7–8 min­utes or un­til the liq­uid is re­duced slightly. Add the kid­ney beans and black beans, and cook for 5–6 min­utes or un­til warmed through and thick­ened. Place the feta and but­ter­milk in a small food pro­ces­sor and process un­til smooth. Set aside.

Halve each sweet potato, top with the bean mix­ture, spinach, co­rian­der, chilli and pep­per, and driz­zle with the feta mix­ture to serve. SERVES 6.

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