Sweet Potato Jackets with Guacamole and Kidney Beans

by BBC Good Food

Unlike regular potatoes, sweet potatoes count as one of your five-a-day. They're naturally sweet-tasting and they won't disrupt your blood sugar levels

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.

Step 2

Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.

Step 3

Cut the potatoes in half and top with the drained beans and guacamole. Serve with the lime wedges for squeezing over.

  • Ingredients
  • Based on 4 servings
  • 4 Tomatoes, finely chopped 1x Sainsbury's Large Vine Tomatoes 500g
  • 30g Coriander, leaves roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose
  • 1 tsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 2 Tins Red Kidney Beans, in water, drained 2x Sainsbury's Red Kidney Beans in Water 400g (240g*)
  • 4 Sweet Potatoes 4x Sainsbury's Sweet Potatoes Loose
  • 2 Avocado, ripe 1x Sainsbury’s Medium Ripe & Ready Avocados x2
  • 2 Lime, juiced, plus 2 wedges 2x Sainsbury's Limes
  • 2 Red Chilli, deseeded and finely chopped 1x Sainsbury's Red Chillies 65g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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