Baked Sweet Potato with Creamy Black Bean Filling

Ah February, what a strange time. January flew by, the evenings are slowly getting lighter, and the birds are starting to chirp. Yet, it is still fairly cold and all I want to do is cozy up. It is also the time I want something incredibly satisfying for dinner – preferably with little time in the kitchen. You can also sprinkle some good nutrition in on top 🤣. Enter this week’s baked Sweet Potato with Creamy Black Bean Filling.

This recipe got developed on exactly one of these said evening. I quickly hoped into the kitchen and I was mostly using “what was left in the fridge”. In this instance some delicious bok choy. Fear not to use up mushrooms, red peppers, or any other kind of cabbage for this dish. I have a feeling the incredibly creamy filling will ensure it is all delicious!!

The best part? This dish came together in way less than 30 minutes time spent in the kitchen. Whereas the sweet potato does need to be baked for a tad longer, making the filling was super simple and quick. I even had time to make a small side salad – hooray 🥳.

Why are this Baked Sweet Potato with Creamy Black Bean Filling good for you?

Sweet Potato

Sweet and starchy, sweet potatoes are by now pretty much grown all over the world. Whereas the orange variety is mainly known here, their color can range from white to deep purple. Sweet potatoes are super high in vitamin A and C, as well as manganese, potassium, and copper. Sweet potatoes contain both soluble and insoluble fiber. Fiber has long been dubbed for its health-related benefits. Amongst its many health-promoting benefits, it absorbs water and therefore ensures that you are able eliminate more easily. Fiber also provides feeding ground for the good bacteria in your gut. Once fed, these bacteria (through a fermentation process) are able to produce energy in the form of small-chain fatty acids. These, in turn, support and provide energy to the cells in your gut lining. Fiber may also absorb cholesterol and therefore ensure that less enters your blood stream.

The orange and purple sweet potato variety also contain some powerful phytochemicals in the form of antioxidants. Research indicates that they are especially beneficial for your gut health, but may also protect against certain types of cancer. Last but not least, I want to highlight sweet potatoes extraordinary vitamin A content. Beta carotene gets converted into vitamin A inside the body. It is incredibly good at forming light receptors inside the eyes and may even protect the eye cells from damage. Vitamin A is absolutely key and vital to good vision! Altogether, not too bad for the humble sweet potato. What do you think 🍠?

How can I adjust this Baked Sweet Potato with Creamy Black Bean Filling to my dietary requirements?

This recipe is vegetarian, vegan, gluten-free, and dairy-free. Due to beans used, it is not suitable for the paleo lifestyle. Due to the cashews used, it is also not nut-free.

Similar Posts on the Blog

There are so many delicious, comforting dishes on the blog that make a great, nutritious weekday meal. Be sure to also check out the following:

• Spicy Mexican Inspired Soup
• Garlicky Roasted Cauliflower Pasta
• Vegan Mushroom Risotto
• Aubergine Tagine

And there you have it for this week! I hope you enjoy this deliciously Baked Sweet Potato with Creamy Black Bean Filling and find some nourishment and comfort from it mid-week as much as we did over here. As always, please let me know how you get on with the recipe and liked the recipe by either commenting below and/or rating the recipe. I love hearing your feedback! Happy mid-week cooking. Enjoy!

Baked Sweet Potato with Creamy Black Bean Filling

0 from 0 votes

Recipe by Ann Robejsek Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Nourishing and oh-so-delicious!! These Baked Sweet Potatoes with Creamy Black Bean Filling definitely tick all the comfort food boxes. Enjoy!

Ingredients

• For the sweet potatoes

• 4 medium 4 sweet potatoes

• Tin foil

• For the Creamy Black Bean Filling

• 2 tsp 2 olive oil

• 2 cloves 2 garlic

• 350 gr. 350 swiss chard

• 400 gr. 400 black beans

• 1/2 1/2 . cup (70 gr.) cashews

• 3/4 cup 3/4 (180 ml.) water

• 2 tbsp 2 nutritional yeast

• 2 tsp 2 tamari

• 1 tsp 1 mustard

• 1/2 tsp 1/2 salt

• Pepper to taste

How to

• For the sweet potatoes
• Wash and dry your sweet potatoes and wrap in tin foil
• Add to your oven at 200 degrees Celsius (400 degrees Fahrenheit) on a fan setting and bake for 50 minutes to 1 hour (depending on how firm you like your sweet potatoes). Once done, take out and let slightly cool
• For the Creamy Black Bean Filling
• Whilst the sweet potatoes are baking, prepare the filling. Peel and finely chop or grate your garlic. Add the olive oil to a large pan or wok along with the garlic and fry off until translucent, ca. 5 minutes. Wash and cut the Swiss chard. I usually do the stems a bit smaller (as they are more firm and take a moment longer to cook) and the leaves a bit thicker as part of the cutting process. Add along to the garlic and continue to fry off. You can add a touch of water to help the veggies along if wished. Wash the black beans and add. Continue to fry off over medium heat whilst you are making the sauce
• In a blender, combine the cashews, water, nutritional yeast, tamari, mustard, salt, and pepper. Blend everything until super smooth. Add along to the pan or wok, turn the heat to low and let cook through quickly. The sauce thickens almost immediately. Stir once more and you are done
• To serve, cut the sweet potatoes in the middle and spoon in the filling. Enjoy!!