Baked sweet potato with easy black bean chilli
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Baked sweet potato with easy black bean chilli
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
609Kcal
Fat
16gr
Saturates
5gr
Carbs
90gr
Sugars
23gr
Fibre
23gr
Protein
14gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 baking sweet potatoes, around 275g-300g each
- fine sea salt
- 1 onion, finely chopped
- 1 tbsp sunflower oil
- 1 x 30g pack taco seasoning mix (we used Santa Maria)
- 1 tbsp tomato purée
- 2 x 380g cartons black beans, rinsed and drained
- 15g Belgian dark cooking chocolate, chopped
To serve
- 4 generous tbsp soured cream
- 1 avocado, sliced
- 2 tbsp chopped coriander leaves
- 1⁄2 red chilli, deseeded and finely chopped
- lime zest, to serve
Step by step
Get ahead
You can make the chilli in advance and chill for up to two days, or freeze for up to 1 month.
- Preheat the oven to 220°C, fan 200°C, gas 7. Scrub the sweet potatoes, prick with a fork and sprinkle with a little fine sea salt, which will stick to the damp skins. Bake directly on the oven shelf, but put a foil-lined baking tray on the shelf below to catch any sugary drips. Bake for 1 hour or until soft. Split open (or halve), and top with one of the fillings below.
- In a large saucepan, soften the onion in the oil for 8-10 minutes then add the taco seasoning mix and the tomato purée. Cook, stirring, for 1 minute then add the black beans, the chocolate and 200ml water. Simmer for 10 minutes.
- Divide the black bean chilli between the halved or split sweet potatoes. Add a dollop of soured cream, sliced avocado, chopped coriander, red chilli and lime zest, to serve.
