Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Sweet Potatoes with Spicy Bean Topping Recipe

★★★★★

4.8 from 106 reviews
  • Author: Cleo
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This recipe features comforting baked sweet potatoes topped with a flavorful and hearty mixed bean stew. The sweet potatoes are first softened in the microwave and then crisped in the oven, while the beans are cooked on the stovetop with smoked paprika, garlic, and a tangy blend of vinegar and Worcestershire sauce. Topped with light soured cream and an extra sprinkle of paprika, this dish strikes a perfect balance of smoky, sweet, and savory flavors, making it an easy, nutritious, and satisfying meal.

Ingredients

Scale

Sweet Potatoes

  • 4 small sweet potatoes
  • 1 tsp smoked paprika
  • 1 tsp olive oil
  • Salt and freshly ground black pepper, to taste

Bean Topping

  • 1 tbsp smoked paprika
  • 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 for a vegetarian option)
  • 2 x 400g cans mixed beans in water, drained
  • 400g chopped tomatoes
  • Splash of water, as needed

To Serve

  • 4 tbsp light soured cream
  • Extra smoked paprika, for sprinkling

Instructions

  1. Prepare and Microwave Sweet Potatoes: Pierce each sweet potato several times with a fork to allow steam to escape during cooking. Place them on a microwave-safe plate and cook on high power for 8 minutes or until soft when pierced with a knife.
  2. Season and Bake Sweet Potatoes: Rub each softened sweet potato with 1 tsp smoked paprika, 1 tsp olive oil, and season with salt and pepper. Transfer them to a baking tray and bake in a preheated oven at 200°C (180°C fan/gas mark 6) for 10 to 15 minutes until the skin is crispy.
  3. Cook Aromatics: While the sweet potatoes bake, heat the remaining olive oil in a pan over medium heat. Add the chopped onion and cook gently until soft and translucent, about 5 to 7 minutes.
  4. Add Flavorings: Stir in the crushed garlic, brown sugar, red wine vinegar, Worcestershire sauce, and the remaining smoked paprika. Cook for an additional 1 to 2 minutes, stirring frequently, until the mixture becomes sticky and fragrant.
  5. Add Beans and Tomatoes: Add the drained mixed beans and chopped tomatoes to the pan. Pour in a splash of water to loosen the mixture if necessary. Simmer gently for 5 to 10 minutes, stirring occasionally, until heated through and flavors meld.
  6. Serve: Place baked sweet potatoes on plates and spoon the hot bean mixture over the top. Add a dollop of light soured cream and sprinkle a little extra smoked paprika on top for garnish and additional flavor. Serve immediately.

Notes

  • You can substitute Worcestershire sauce with soy sauce or tamari for a vegetarian option if using the Lancashire sauce alternative is unavailable.
  • Microwaving the sweet potatoes first significantly reduces overall cook time, but you can bake them fully in the oven if preferred; this will take approx 45-60 minutes depending on size.
  • For a spicier kick, add some chili flakes or fresh chopped chili when cooking the aromatics.
  • Leftover bean topping can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Serve with a side salad or steamed greens to make a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Keywords: baked sweet potatoes, mixed beans, vegetarian dinner, smoked paprika, healthy recipe, easy meal

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cleobrixton.com/baked-sweet-potatoes-with-spicy-bean-topping-recipe/