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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
