Baked sweet potatoes with white beans, olives and herbs
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Time to make:
1 hr (Hands-on time: 10 mins, Cooking time: 50 mins)
$3.40 per serve
(at time of publication)
Full ingredients list:
4 small (200g each) sweet potatoes, scrubbed
400g can cannellini beans, rinsed, drained
2 small tomatoes, diced
1/4 cup pitted Kalamata olives, sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
2 tablespoons chopped natural almonds
1 tablespoon sunflower seeds
1 tablespoon tahini
2 tablespoons lemon juice
4 cups mixed salad leaves, to serve
1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Place the potatoes on prepared tray and prick with a fork. Bake for 40–50 minutes, or until tender when pierced with a skewer.
Step 2Meanwhile, mix beans, tomatoes, olives, herbs, almonds and sunflower seeds in a large bowl. Season mixture with cracked black pepper.
Step 3Cut a slit down the middle of each potato. Gently separate sides and use a fork to mash flesh. Spoon one-quarter of the filling into each potato. Return potatoes to oven and bake for 5–10 minutes more.
Step 4Meanwhile, combine tahini, 1 tablespoon of lemon juice and 2–3 teaspoons of warm water in a small bowl until smooth. Drizzle the potatoes with tahini dressing. Serve with mixed salad leaves dressed with remaining lemon juice and olive oil.
About this recipe
First published: March 2018