Vegetarian mains
Jacket sweet potatoes with BBQ beans & halloumi
A comfort dish to celebrate the colourful array of sweet potatoes we have on offer this autumn. Our twist on jacket potatoes with beans and cheese. The jackets could easily be wrapped in foil and cooked in the embers of a bonfire, if the opportunity arises.
Cook's notes
Each colour of sweet potato boasts a unique profile of antioxidant phytonutrients, the beneficial pigments that give them their colour. Another reason to try all three.
Ingredients
- 3 large sweet potatoes (try using purple or Murasaki too for variation)
- 1 red onion, sliced
- 2 garlic cloves, finely chopped
- 2 tbsp balsamic vinegar
- 2 tsp smoked paprika
- 700g cooked white beans, we use bold beans
- 400g passata
- 1 bay leaf
- chilli flakes, to taste
- 150g halloumi
- small bunch of parsley, finely chopped
- olive oil
- salt & pepper
Method
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Step 1
Preheat your oven to 200°C/gas 6.
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Step 2
Wash and clean the sweet potatoes. Stab then a few times with the tip of a sharp knife and then rub them generously with salt – the water from having washed them helps the salt to stick. Transfer to the oven and bake for 30-40 minutes, or until tender to a knife tip.
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Step 3
Meanwhile, fry the onion in a saucepan with a little oil for 10 minutes, until starting to soften.
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Step 4
Add the garlic to the pan with the vinegar and smoked paprika. Cook for a further 3 minutes to reduce the vinegar. Drain the beans and add them to the pan along with the passata, bay leaf and a pinch or two of chilli if you fancy. Add about 100ml of water, season with salt and pepper, and bring up to a simmer. Cook gently for 20 minutes until they are thick and saucy.
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Step 5
Cut the halloumi into 1cm dice and fry it for 4-5 minutes until golden and crisp.
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Step 6
When the jackets are ready, split them open lengthways and top with the beans, some crispy halloumi and a garnish of chopped parsley.