Loaded baked sweet potatoes
- October 2021
- Serves 4
- Hands-on time 25 min
Load baked sweet potatoes with gut-friendly mushrooms, kimchi, beans, tomatoes, spring onions, and a little cheese. Healthy comfort food at its finest.
Have a crack at making your own kimchi with our easy recipe.
- Vegetarian recipes
- 17.1g (7.2g saturated)
- 58.5g (18.6g sugars)
- 4 medium-large sweet potatoes (about 200g each)
- 2 tbsp light oil
- 1 tsp fine sea salt
- 400g can chopped tomatoes – finely chopped if possible
- 1½ tbsp red wine vinegar
- 2 tsp caster sugar
- 400g can cannellini or mixed beans, drained and rinsed
- 100g kimchi, plus extra to serve (see Know How)
- 1 tbsp soy sauce (or tamari for a gluten-free option)
- 200g baby button, chestnut or small king mushrooms, larger ones halved
- 3 spring onions, thinly sliced
- 120g cheddar, grated
- Heat oven to 220ºC fan/gas 9. Rub the potatoes all over with 1 tbsp of the oil and the salt, then put on a baking tray. Bake for 20 minutes then, without opening the oven, turn it down to 160ºC fan/gas 4 and bake for another 20 minutes.
- Meanwhile, bring the tomatoes, vinegar and sugar to the boil in a small saucepan over a medium heat, then put the lid on and simmer for 15 minutes. Add the beans, replace the lid and cook for a further 10 minutes. Remove the lid and allow to cool for 5 minutes, then stir in the kimchi. Season to taste using the soy sauce along with some salt and pepper. You may want to adjust the balance with extra vinegar and sugar.
- Heat the rest of the oil in a medium frying pan over a high heat. Cook the mushrooms for 3-4 minutes until golden, then add most of the spring onions, mix well and take off the heat.
- Keeping the potatoes on the baking tray, slice down the middle and open out. Top with the kimchi beans, mushroom mix and cheese, then return to the oven for 5 minutes or until the cheese has melted. Garnish with the remaining spring onion and serve with more kimchi on the side .
Find kimchi in health food stores, Asian supermarkets and many larger supermarkets. Opt for a ‘live culture’ version (you’ll find this in the refrigerated aisle) as shelf-stable versions have been heat treated for longevity, killing the gut-friendly bacteria. Check the kimchi is vegetarian if you need it to be.
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