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Loaded Sweet Potato with Black Beans, Dubliner & Chili Crisp
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Loaded Sweet Potato with Black Beans, Dubliner & Chili Crisp

1 h 25 minServes 2Nutri-Score B€€
from @fedandfancy2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sweet potato (large, scrubbed)Produce1 piece
  • black beans (cooked, rinsed and drained (1.5 cups))Pantry260 g
  • Dubliner cheese (shredded)Dairy60 g
  • butter (softened)Dairy15 g
  • chili crispPantry20 g
  • honey (for drizzling)Pantry15 g

per serving

Nutrition

379kcal

Carbs
48 g
Proteins
14 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan

step by step

Method

  1. Roast the sweet potato

    • Preheat the oven to 220 °C (425 °F).
    • Prick the sweet potato and place it on a baking tray.
    • Roast until completely tender.
    Step 1

  2. Rest wrapped in foil

    • Wrap the roasted sweet potato in foil and let it rest until cool enough to handle.
    Step 2

  3. Warm the black beans

    • Warm the black beans in a pan until heated through.
    Step 3

  4. Load the sweet potato

    • Cut the sweet potato in half and keep the other half for later.
    • Split the flesh open and add the butter.
    • Top with the black beans and the shredded cheese.
    Step 4

  5. Broil the cheese

    • Broil until the cheese is melted and bubbling.
    Step 5

  6. Finish and serve

    • Spoon over the chili crisp.
    • Drizzle with honey and serve.
    Step 6
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