Festival Recipe
Stuffed Sweet Potato with Bean Chilli and Lemon Yogurt
Recipe by Sophie Morris
- Serves4
Ingredients
- 4 Sweet potatoes
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 celery sticks, finely chopped
- 1 carrot, cut into small chunks
- 3 tsp ground cumin
- 3 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 tsp dried oregano
- 2 tinned tomatoes
- 2 tbsp tomato purée
- 250ml boiling water mixed with ½ tsp vegetable bouillon
- 4 tbsp Worcestershire sauce
- 2 x 400g tins of kidney beans, rinsed and drained
- sea salt
For the lemon yogurt
- 400g Greek yogurt
- ½ tsp ground cumin
- lemon juice
To serve
- coriander leaves
Method
- Preheat the oven to 200°C fan and line a baking tray with baking parchment.
- Wash and scrub the sweet potatoes, prick them with a fork and place on the prepared baking tray. Bake for 45–60 minutes, depending on size, until soft all the way through.
- Meanwhile, heat the olive oil in a large pan, add the onion, garlic and celery, and sauté for a few minutes until soft but don't let the garlic brown.
- Add the carrot with the cumin, paprika, cayenne pepper and oregano.
- Cook for a few minutes, then add the tinned tomatoes, tomato purée, stock, Worcestershire sauce, kidney beans and a large pinch of sea salt.
- Cover and cook for about 30 minutes over a low heat.
- Remove the lid, turn up the heat and cook for another 5–10 minutes to reduce the sauce. Taste and season if needed.
- To make the lemon yogurt, mix the yogurt with the cumin and a few squeezes of lemon juice to taste.
- To serve, slice the sweet potato lengthways (without cutting all the way through) and push on the ends to open up the middle. Top with the chilli, a drizzle of the yogurt and a scattering of some fresh coriander leaves.
