Sweet Potato & Beans
Serves 2 / Prep 10 mins / Cook 25 mins
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
- 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.
724 kcalories, protein 29g, carbohydrate 138g, fat 10 g, saturated fat 1g, fibre 26g, sugar 43g, salt 0.7 g