Stuffed sweet potatoe with red kidney beans

Stuffed vegetables are perfect when you feel like a festive diner, and everybody loves sweet right? These stuffed sweet potatoes are perfect for any celebration. The smoked paprika gives a good depth of flavour and what goes better with sweet potatoe and pulses like garlic? The guacamole lifts up the depth with the flavour of lime. You need some time to prepare these little boats, but I promiss you they are worth it.
beans
Main Dish
120 Minutes
2 Persons
15-2-2018

Ingredients

For the stuffed sweet potatoe

  • 2 medium large sweet potatoes
  • 240 g red kidney beans
  • 1 onion, diced
  • 4 cloves of garlic
  • 100 g of sweet corn (canned)
  • 1 bell pepper, diced
  • 100 g grated cheese (I used Gouda 30+)
  • olive oil
  • 2 tbs smoked paprika powder
  • 1 tbs dried thyme
  • pepper and salt

For the guacamole

  • 1 avocado
  • 1 clove of garlic
  • juice from half of a lime
  • 5 cherry tomatoes
  • pepper and salt

Instructions

  1. Preheat the oven to 200 degrees Celcius.
  2. Cut the sweet potatoes in half, and make a little boat by cutting out the centre. This is quite easy using a utensil that you can use to create melon balls.
  3. Put the sweet potatoes on a baking tray and sprinkle olive oil over them. Then sprinkle salt, pepper and thyme over them, add a clove of garlic (in skin) to each boat and put them in the oven. Depending on the size of the potatoes they will need to bake for about 60-90 minutes. If your fork can sink into them, they are ready.
  4. In the mean time you can fry the onions and bell pepper. with some olive oil in a pan. Fry them slowly until they start to soften. Then add the sweet corn and the red kidney beans. Bring to taste with approximately 1.5 tbs of smoked paprika powder, salt and pepper.
  5. Once the potatoes are cooked, take them out of the oven.
  6. Take the skin from the cloves of garlic. Put them in a small food processor together with 1.5 tbs of olive oil and 0.5 tbs smoked paprika powder. Blitz until smooth.
  7. Now you can fill the potatoe boats with the vegetable mixture. Top off with the grated cheese and drizzle the flavoured olive oil that you just made over the top. Put the boats back in the oven for about 20-30 minutes, or until the cheese has melted.
  8. In the mean time you can make the guacamole, mashing the avocado, adding the lime juice and grated garlic clove. Cut the cherry tomatoes in half and add them to the guacamole. bring to taste.
  9. Plate one or two boats, add a good amount of guacamole and cheers!

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