• 4 medium sweet potatoes, scrubbed clean
  • tsp vegetable oil
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • ½ tsp cumin
  • ¼ tsp ground cinnamon
  • 1 tsp chipotle flakes
  • 2 x 380g tins of black beans, drained
  • 390g chopped tomatoes
  • 1 tbsp light-brown sugar
  • 1 tbsp Aspall red wine vinegar
  • 75g tahini
  • 3 limes
  • 2 tbsp coriander, roughly chopped, plus extra for garnish


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Prepare the sweet potatoes by slicing in half lengthways, and rubbing with 1.5 tsp of vegetable oil. Arrange in a baking tray cut side up and bake for 35 minutes.

  2. 2

    Meanwhile, heat the coconut oil in a medium-sized pan over a medium heat. Add the onion and garlic. Sauté for 6-8 minutes until soft, then add the cumin, cinnamon and chipotle flakes. Continue to cook for a further 1 minute, then add the black beans, chopped tomatoes, brown sugar, red wine vinegar and 200ml water. Bring to the boil, then simmer uncovered for 10 minutes. Season to taste.

  3. 3

    Juice 2 of the limes and zest 1 lime. While the beans are cooking, blitz the tahini, lime juice, lime zest, coriander and 50ml warm water in a mini blender until smooth. Let the baked sweet potatoes cool slightly before scooping out the insides, leaving a thin amount on the skin. Fill the sweet potato with the chilli and drizzle with the tahini. Sprinkle over the remaining coriander and serve with extra lime wedges.

Nutritional Details

Each serving provides
  • Energy 1620kj 387kcal 19%
  • Fat 17.1g 24%
  • Saturates 5.2g 26%
  • Sugars 14.7g 16%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 389kj/93kcal

Each serving provides

39.2g carbohydrate 6.3g fibre 15.9g protein

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