Recipe: Baked Sweet Potatoes With Refried Beans


Baked potatoes are so versatile that even the potato can be switched up. THis is a baked sweet potato that goes perfectly with slightly spicy refried beans, feta, sour cream and fresh oregano.


For The Potatoes

  • 2 large sweet potatoes
  • 1 tbsp vegetable oil

For The Refried Beans

  • 1 brown onion
  • 3 cloves garlic
  • 1 jalapeño
  • 1 tbsp vegetable oil
  • 1/2 tsp chilli powder
  • 2 400g tins pinto beans, drained
  • 1/2 bunch coriander

To Finish

  • 1 tbsp salted butter
  • 2 tbsp sour cream
  • 1/2 tsp chilli powder (optional)
  • 25 g feta
  • 2 sprigs oregano

Step 1

Cook The Potatoes

Preheat the oven to 180ºC. Rub the potatoes with the oil and a little salt and pepper. Transfer to a baking tray and bake for 45 minutes.

Step 2

Cook The Beans

Peel the onion and garlic and deseed the chilli (if avoiding spice). Finely dice them all in the chopper attachment for the Triblade Hand Blender. Heat a medium saucepan over a medium heat and add the oil to the pan. Add the chopped mixture and fry gently for 10 minutes then add the chilli powder and cook for another 2 minutes, so they cook but without much colour. Add the beans to the onions and combine everything with a splash of water. Simmer for 10 minutes then transfer half of the beans to a small bowl. Add the coriander to the saucepan with about 50ml of water and mash to the consistency of guacamole using the purée masher attachment for the Triblade Hand Blender, adding more water if necessary. Return the whole beans to the pan and stir everything together.

Step 3

Finish And Serve

Slice the potatoes in half lengthways, not cutting all the way through the skin at the bottom. Mash the flesh of the potatoes in the skin a little with a fork, then add a little butter to each half. Top with the refried beans and a dollop of sour cream. Sprinkle over a little extra chilli powder if you like and crumble over the feta. Garnish with the leaves of the fresh oregano. Serves 2

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