Loaded Sweet Potatoes with Smokey Beans, Yoghurt & Avocado

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
80g natural almond yoghurt (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
1 unwaxed lime
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 avocado
1 handful of fresh coriander
460g cannellini beans

(cannellini beans, water, salt)
4 small sweet potato
400g passata

(tomatoes, salt, citric acid)
3 spring onion
4 tsp smoked paprika & oregano blend

(smoked paprika, oregano)

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	574Kcal
	389kJ	2403kJ
Fat	4.1g	25g
of which saturates	0.9g	5.3g
Carbohydrates	12g	72g
of which sugars	3.0g	19g
Protein	2.2g	14g
Salt	0.36g	2.2g
Fibre	3.0g	18g

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Vegan 1/3 daily fibre 5 of 5 a day New Low sat fat Family-friendly

Loaded Sweet Potatoes with Smokey Beans, Yoghurt & Avocado

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

These loaded sweet potatoes will go down a treat with the whole family. You'll simmer creamy cannellini beans in a rich, smoky tomato sauce, then pile on top of bright roast sweet potatoes. Then load up on the toppings with creamy avocado, fresh-cut coriander and a dollop of zesty lime yoghurt. The only thing left to do is tucking in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
Line a baking tray with parchment paper
Pull out a large oven-proof frying pan, a small bowl, a sieve, a grater & a measuring jug

Get the sweet potatoes on

Halve the sweet potatoes and score a cross into the flesh (careful not to cut all the way through)
Rub with one-quarter of the paprika & oregano blend, 2 tsp olive oil and a pinch of salt. Place the sweet potatoes onto the baking tray, cut-side down. Roast for 30-35 mins / air fryer 20-25 mins, until soft and golden

Bake the beans

Meanwhile, thinly slice the spring onions, keeping the white and green parts separate. Drain and rinse the beans
Heat the large oven-proof pan with 2 tsp olive oil on medium-high heat. Once hot, add the spring onion whites and cook for 2 mins, until softened
Add the garlic & herb paste and remaining smoked paprika & oregano (use less for a milder flavour)
Stir in the passata, cannellini beans, tamari and 100ml water. Season with a pinch of salt and pepper
Bring to a boil, then transfer to the oven. Bake for 15-18 mins, until the sauce has thickened (alternatively, lower the heat to medium and simmer on the hob for 12-13 mins)

Prep the toppings

Meanwhile, thinly slice the avocado. Roughly chop the coriander. Zest and halve the lime
In the small bowl, combine the almond yoghurt and lime zest with a pinch of salt and pepper
When everything's ready, add squeeze of lime juice to the beans. Season to taste

Plate up

Flip the potatoes cut-side up and press with a fork to lightly mash. Serve onto plates, topped with the smokey beans
Load up the sweet potatoes with your choice of avocado, coriander, yoghurt and spring onion greens. Garnish with the remaining lime, cut into wedges