Sweet potato with masala-spiced baked beans
8
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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
Ingredients
Sweet potato, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Chilli, green or red
1 individual
Root Ginger
2 inch slice(s)
Garlic
2 clove(s)
Coriander, Dried
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Tomato Purèe
3 tablespoon(s), level
Cannellini Beans, cooked
2 can(s), large, drained
Cinnamon Stick
1 stick(s)
0% fat natural Greek yogurt
4 tablespoon(s)
Coriander, fresh
10 g
Instructions
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.
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