Baked Sweet Potatoes are a great alternative to using white potatoes and their sweetness goes well with the other ingredients in this dish. Using a spice blend enhances the flavours of the other ingredients and adds an interesting twist.
4 medium sweet potatoes
2 tbsp olive oil
100g brown onion, chopped
1 red bell pepper, diced
2 garlic cloves, finely chopped
4 tsp Go Spice Blend
1 x 380g tin black beans, with water
½ tsp salt
80g Gruyere cheese, grated
Preheat the oven to 200oC (gas mark 6).
Pierce the sweet potatoes a few times with a fork and then put them on a baking sheet lined with kitchen foil. Bake in the oven for 40-50 minutes or until a knife will easily penetrate through the skin and flesh.
Meanwhile, put the oil, onions, garlic and bell pepper into a large frying pan over a medium heat. Fry for 5 minutes, stirring occasionally, until the vegetables are starting to soften.
Add the Go Spice Blend and stir fry for 30 seconds. Mix in the black beans (with the water from the tin) and the salt and passata. Turn the heat up and bring to the boil, then turn the heat down to a medium-low. Simmer, stirring occasionally, until the bean sauce has thickened. Check that the sweet potatoes are cooked and remove from the oven.
Leaving the sweet potatoes on the baking tray, slice them open lengthways, but not cutting all the way through. Spoon some of the bean sauce on top and sprinkle with some cheese. Add any remaining cheese to the remaining sauce and stir.
Return the baking tray to the oven for 2-3 minutes for the cheese to melt, then serve with the remaining bean sauce.