Loaded baked sweet potatoes

Name: Loaded baked sweet potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 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

By: Katy McClelland

Published: 14 Oct 21
Updated: 25 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 25 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

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

Method

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 .

Recipe from October 2021 Issue

Nutrition

Nutrition: per serving

Calories: 478kcals
Fat: 17.1g (7.2g saturated)
Protein: 16.4g
Carbohydrates: 58.5g (18.6g sugars)
Fibre: 12g
Salt: 2.7g

delicious. tips

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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