Baked Sweet Potatoes Beans Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

Steps:

• Place beans and soaking water in an ovenproof casserole. Add bay leaf and bring to a gentle boil over medium heat. Reduce heat to low, cover and simmer 1 hour. Check beans at regular intervals to make sure they are submerged, and add water as necessary.
• Meanwhile, heat oven to 300 degrees . Heat 1 tablespoon of the oil in a heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Stir onion and garlic into beans, along with salt to taste, tomato paste, honey or agave nectar, and chipotles, and stir together. Add sweet potatoes and bring back to a simmer, drizzle with remaining olive oil, and place in oven.
• Bake 1 to 1 1/2 hours, until beans are thoroughly soft and sweet potatoes are beginning to fall apart, checking and stirring from time to time to make sure that beans are submerged. Either add liquid or push them down into the simmering broth if necessary. Remove from heat and serve hot or warm.

Steps:

• Toss the sweet potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated. Add the potatoes to a 6-quart air fryer and cook at 380 degrees F, flipping halfway through, until crispy on the outside and tender on the inside, about 40 minutes (see Cook's Note). Let cool slightly.
• Use a paring knife to trim the top off the potatoes lengthwise, then carefully scoop out the flesh, leaving a 1/2-inch border. Your potatoes should look like little boats. Place the scooped flesh and any flesh trimmed off the top in a medium bowl and mash it with the yogurt, butter, lime juice, chili powder, garlic powder, cumin, 1 teaspoon salt and a couple grinds of pepper until smooth. Fold in the black beans and 1/2 cup of the shredded cheese. Spoon the filling into the sweet potato shells, creating a heaping mound in each, and top with the remaining 3 tablespoons cheese. Cook in the air fryer at 380 degrees F until the cheese is melted, 6 to 8 minutes.
• Top the sweet potatoes with the diced avocado and sliced scallion greens and drizzle with some hot sauce and/or honey if using.

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

Steps:

• Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
• Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
• Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
• Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
• Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
• Do Ahead
• Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.