Spicy Beans On Baked Sweet Potato Recipes

Steps:

• Preheat the oven to 210 degrees (gas 6-7).
• Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
• tray and bake for 1-1½ hours, or until soft.
• Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
• Add the tomato and stock, stir well, then add the vegetables and beans.
• Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
• Uncover, increase the heat slightly, and cook.
• for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
• To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.

Steps:

• In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.).
• Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
• Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
• Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
• Stir in the beans.
• Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
• Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
• Serve sprinkled with coriander, with avocado and soured cream served separately.
• NOTE: I made a simple guacamole with the avocado.
• I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper.
• I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
• I then served these separately, they were delicious with the nachos!

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
• Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
• Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
• Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Steps:

• If cooking on stove top, saute onion and pepper until tender.
• Place all ingredients in pan and heat over low till flavors blend, about 20 minutes.
• If cooking in crock pot place all ingredients in crock pot and cook on low 4 hours.

Steps:

• Heat oven to 425ºF.
• Prick potatoes in several places with fork or sharp knife. Bake 45 to 50 min. or until tender.
• Meanwhile, cook onions in small skillet sprayed with cooking spray on medium heat 5 to 8 min. or until tender, stirring frequently. Remove onions from skillet; set aside.
• Spray skillet with additional cooking spray. Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
• Cut slits in tops of potatoes; top with beans and onions.

Steps:

• 1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.
• 2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined.
• 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.