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Mexican-style sweet potato bake recipe

Mexican-style sweet potato bake

Created by The Tesco Recipes team

This simple sweet potato bake is a great vegan main idea for Christmas or Boxing Day. Layered with colourful veggies in a gently spiced tomato sauce, this tastes delicious served alongside a fresh winter salad.

See method
  • Serves 4
  • Takes 1 hr
  • 386 calories / serving

Ingredients

  • 500g sweet potatoes, cut into 1cm rounds
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 onion, thinly sliced
  • 1 red pepper, sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin​
  • 2 tsp smoked sweet paprika
  • 200g cherry tomatoes, halved
  • 1 tsp caster sugar
  • 400g tin finely chopped tomatoes
  • 400g can black beans, drained and rinsed
  • 10g fresh coriander, roughly chopped
  • 50g coconut yogurt
  • lime wedges, to serve

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Each serving contains

Energy
1615kJ 386.0kcal
19%
Fat
15g
medium22%
Saturates
3g
low14%
Salt
0.4g
low7%
Sugars
19g
low21%

of the Reference intake

Carbohydrate 47.0gProtein 9.3gFibre 11.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Lay the sweet potato slices out onto a large baking tray and drizzle with half the oil. Season and bake for 15-20 mins until golden and just tender.
  2. Meanwhile, heat the remaining oil a large, ovenproof pan or casserole over a low heat. Add the onion and pepper and cook gently for 8-10 mins until softened. Stir in the garlic, cumin, paprika and the cherry tomatoes and cook for a further 1 min, then stir in the sugar,tinned tomatoes, half a can of water and the beans. Simmer for 15-20 mins, until thickened and reduced. Season to taste.
  3. Preheat the grill to high. Carefully lay the sweet potato slices over the top of the bean mixture, drizzle over a little more oil and grill for 4-5 mins until bubbling and golden. Sprinkle over the coriander and serve with the yogurt and lime wedges.
  • Tip: For a non-vegan version, sprinkle grated Cheddar over the sweet potatoes before grilling.

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