Loaded Baked Sweet Potato
These crispy baked sweet potatoes are packed full with smokey tomato beans, guacamole and a cashew sour cream. SO GOOD. The potatoes do take a while to bake if you want to get them just right, so it's best to make these on a day when you have a couple of hours spare. Just leave them in the oven to bake whilst you finish a few household chores or catch up on a TV show, and then come back towards the end to prepare everything else.
TIP: Want to enjoy this delicious meal but don't want to wait so long for it to cook? Chop the sweet potato into bite-sized cubes instead before putting them into the oven. This will reduce the baking time down to about half an hour!
Ingredients (makes 4):
4 medium sized sweet potatoes (whole, with the skins left on)
1 red onion
1 red pepper
2 garlic cloves
1 400g tin kidney beans
1 400g tin chopped tomatoes
2 tbsp. tomato puree
2 tsp. smoked paprika
handful of fresh chives
finely choppedchilli flakes (for garnish)
salt & pepper
For the guacamole:
juice of 1 lime
salt & pepper
For the cashew sour cream:
100g soaked cashew nuts
juice of 1 lemon
1/2 tsp apple cider vinegar
1/2 tbsp. nutritional yeast
6 tbsp. soy milk (or other plant based milk)
salt & pepper
Preheat the oven to 200 degrees C.
Thoroughly wash the sweet potatoes. Once clean, dry them slightly with a cloth, and then transfer them to a baking tray.
Smother the potatoes with oil, salt and pepper. Pierce each potato several times with a knife, and then place into the oven. Cook for about 2 hours, until the skins are crispy, and the insides are completely soft. To check if they are cooked properly you can try sticking a knife into them, which if ready, should go through easily like butter.
Whilst the potatoes are cooking, heat some oil in a frying pan. Chop the red onion, red pepper and garlic and add them to the frying pan, cooking for about 10-15 minutes, until soft.
Then, add the tomato puree, paprika and kidney beans to the pan, mixing it all together.
Cook for several more minutes before adding the tin of chopped tomatoes, salt and pepper and then let everything simmer on a low heat for about 10 minutes.
Now it's time to start working on the sour cream. Place all of the ingredients (apart for the chives) into a food processor and blitz for several minutes until completely smooth. You may wish to add more milk if the mixture is too thick.
In a bowl, make the guacamole by mashing the avocado with the lime juice, salt and pepper.
Once the potatoes are fully cooked, remove them from the oven and place onto individual plates. Being careful not to burn yourself (you may want to wait a few minutes for them to cool down), cut the potatoes down the middle, and fill them with the bean mixture. Then, top with the guacamole, sour cream, fresh chives and chilli flakes.