Cheesy baked sweet potatoes with black beans

Cheesy baked sweet potatoes with black beans: oven-roasted sweet potatoes with black beans, cheddar and avocado – satisfying, spiced and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 550 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 85 g

Ingredients

• 2 sweet potatoes
• 200 g black beans
• 50 g cheddar cheese
• 1 avocado
• 1 tsp cumin
• 1 tsp paprika

Method

You’ll need: oven · frying pan · chopping board · knife

1. Wash the sweet potatoes, prick them with a fork and bake in the oven at 200 °C (180 °C fan) for 40–45 min, until soft.
2. Briefly heat the black beans in a frying pan with the cumin and paprika until fragrant and well seasoned.
3. Mash the avocado and stir it with salt and a little lime juice into a rough cream.
4. Cut the cooked sweet potatoes open lengthways and loosen the insides slightly with a fork. Fill with the spiced black beans and sprinkle with cheddar.
5. Put the stuffed sweet potatoes under the grill for 2–3 min, until the cheese has melted and browned slightly.
6. Serve with the avocado cream and eat hot.

Good to know

This is the kind of meal that feels warm, simple and really well rounded. Soft, spiced, creamy – and on the table without much effort.

Swaps

Cheddar → sheep's or goat's milk feta (a little more protein, often stronger in flavour). Black beans → kidney beans (similar fibre and protein content). Avocado → crumbled feta (salty topping). Sweet potato → roast squash (similar texture, slightly fewer carbohydrates).

Allergens

Contains milk (cheddar); without the cheese, the dish is dairy-free. Suits children well if mildly seasoned, and during pregnancy it's fine with pasteurised cheese and well-heated beans.