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Oven-baked sweet potatoes

Oven-baked sweet potatoes

Discover sweet potatoes with this gourmet recipe that’s full of fibre.

4
20 min
18 min
Prepared with:
Mixed Beans No Salt Added

Ingredients

  • 1 tbsp (15 ml) canola oil
  • 1 French shallot, chopped
  • 4 c (1 l) Swiss chard, chopped
  • 1 can 14 oz (398 ml) Del Monte mixed beans
  • 1 tbsp (15 ml) sesame seeds
  • ½ c (125 ml) feta, crumbled

Tahini sauce

  • ¼ c (60 ml) tahini (sesame paste)
  • 3 tbsp (45 ml) rice or cider vinegar
  • 1 tbsp (15 ml) maple syrup or honey
  • 2 tbsp (30 ml) tamari
  • 2 tbsp (30 ml) water
  • Salt and freshly ground pepper to taste

Preparation

  1. Preheat the oven to 375 °F (190 °C).
  2. Stake the sweet potatoes, place in a baking dish and bake for 45 minutes or in the microwave for 5 to 10 minutes depending on the oven power. The potatoes must be tender.
  3. In a bowl, mix together the tahini sauce ingredients. Adjust the amount of water depending on the desired consistency. Season to taste.
  4. In a pan, heat oil to medium-high and sauté shallots for 2 minutes.
  5. Add Swiss chard and cook for about 3 minutes or until tender.
  6. Add beans and sesame seeds. Season and cook 5 minutes.
  7. Cut sweet potatoes in half and scoop out the flesh.
  8. Stuff with bean mixture and top with feta.
  9. Return to the oven and broil for 2 to 3 minutes.
  10. Serve with tahini sauce.