Baked spicy bean sweet potatoes
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.