Mexican-style sweet potato bake recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 1615kJ 386.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 19g
of the Reference intake
Carbohydrate 47.0gProtein 9.3gFibre 11.8g
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Sign in to shopMethod
- 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.
- 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.
- 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.
- See more Vegan Christmas recipes
