Dinner

Baked Sweet Potatoes with Spicy Bean Topping Recipe

ByCleo Brixton November 8, 2025November 8, 2025

Introduction

This comforting dish of baked sweet potatoes topped with smoky, tangy beans is both hearty and healthy. Perfect for a cozy meal, it combines simple ingredients with bold flavors for an easy yet satisfying dinner.

The image shows two baked sweet potato halves on a round white plate with a shiny silver fork and knife placed on the left side. Each sweet potato half is filled with a chunky bean stew that has visible white and brown beans mixed with small pieces of tomato and other vegetables. On top of each sweet potato, there is a dollop of white sour cream sprinkled lightly with brown paprika powder. The plate is set on a white marbled surface with a blue and white striped cloth napkin partially visible on the right side. The lighting is soft and natural, highlighting the textures of the sweet potato skin, beans, and creamy topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small sweet potatoes
1 tbsp smoked paprika, plus extra to serve
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 tbsp brown sugar
1 tbsp red wine vinegar
Splash of Worcestershire sauce (Lancashire sauce is a veggie option)
2 x 400g cans mixed beans in water, drained
400g chopped tomatoes
4 tbsp light soured cream, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Pierce the sweet potatoes several times with a fork, then microwave on High for 8 minutes or until soft.
Step 2: Rub the sweet potatoes with 1 teaspoon of smoked paprika, 1 teaspoon of olive oil, and season with salt and pepper. Transfer them to a baking tray and roast in the oven for 10–15 minutes until the skins are crispy.
Step 3: While the sweet potatoes cook, heat the remaining olive oil in a pan and sauté the chopped onion until soft and translucent.
Step 4: Add the crushed garlic, brown sugar, red wine vinegar, Worcestershire sauce, and the remaining smoked paprika to the pan. Cook for 1–2 minutes until the mixture becomes sticky and fragrant.
Step 5: Stir in the drained mixed beans, chopped tomatoes, and a splash of water. Simmer gently until the sweet potatoes are ready and the sauce is heated through.
Step 6: To serve, split the sweet potatoes open and top with the warm bean mixture. Add a dollop of light soured cream and sprinkle with extra smoked paprika if desired.

Tips & Variations

For extra flavor, add a pinch of chili flakes to the beans while cooking.
Substitute sour cream with Greek yogurt for a tangier topping.
Use canned black beans or kidney beans if preferred.
Make it vegan by using a plant-based sour cream and vegetarian Worcestershire sauce.

Storage

Store any leftover sweet potatoes and beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to loosen the beans if needed.

How to Serve

The image shows two sweet potato halves on a white plate, placed on a white marbled surface with a blue and white striped cloth nearby. Each sweet potato is filled with a layer of cooked beans in a tomato sauce, with the beans showing light and dark brown colors mixed with red tomato bits. On top of the bean layer, there is a generous dollop of white sour cream, sprinkled lightly with a reddish-brown spice, likely paprika. To the left side of the plate, a silver fork and knife with white handles rest on the plate’s edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the sweet potatoes without a microwave?

Yes, you can bake them directly in the oven at 200°C (180°C fan) for about 45–60 minutes until tender, then proceed with roasting the skins for crispiness.