Photo of Sweet potato with masala-spiced baked beans by WW

Sweet potato with masala-spiced baked beans

Points® value
Total Time
1 hr 15 min
15 min
1 hr
It’s a jacket and beans, but not as you know it! Get #MeatFreeMonday off to a flying start with this delicious Indian-inspired take on a British teatime favourite


Sweet potato, raw

4 medium, 4 x 150g

Calorie controlled cooking spray

4 spray(s)


1 medium, thinly sliced

Chilli, green or red

1 individual, finely diced

Root Ginger

2 inch slice(s), peeled and grated


2 clove(s), finely chopped

Coriander, Dried

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level


1 teaspoon(s)

Tomato Purèe

3 tablespoon(s), level

Cannellini Beans, cooked

2 can(s), large, drained, drained and rinsed

Cinnamon Stick

1 stick(s)

0% fat natural Greek yogurt

4 tablespoon(s)

Coriander, fresh

10 g, roughly chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the sweet potatoes with cooking spray and season. Put the potatoes in a roasting tin and roast for 1 hour or until tender and a fork or skewer pierces the skin easily.
  2. Halfway through the potato roasting time, mist a large nonstick frying pan with cooking spray and put over a medium-low heat. Add the onion and cook for 6-8 minutes, until softened, adding a splash of water if the pan becomes dry or the onion starts to stick. Add the chilli, ginger and garlic to the pan, and cook for 1 minute. Stir in the spices and tomato purée and cook for a further minute.
  3. Add the cannellini beans and cinnamon stick to the pan along with 400ml water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 10 minutes until thickened. Remove the cinnamon stick and discard.
  4. To serve, cut a cross into each baked sweet potato. Spoon over the masala-spiced beans and top with a tablespoonful of yogurt and a scattering of chopped coriander.