This healthy vegan baked sweet potato recipe combines smoky, paprika and chipotle-spiced beans with a whipped tahini dressing and fluffy baked sweet potato jackets. Using both mixed beans and butter beans means this recipe is high in fibre, while velvety whipped tahini adds protein and extra colour. Low in saturated fat, a source of protein, high in fibre, high in vitamin A and a source of vitamin E, this powerhouse midweek recipe also carries our Eat Well health seal of approval.
Heather Taylor – M&S Recipes Team
Heather has over 15 years of experience in the food industry. Since joining M&S in 2018, she has created hundreds of recipes and articles, from meal prep tips to achieving the crispiest roasties.
50MIN
Total time
Ingredients
Servings
4
4
M&S Remarksable Value sweet potatoes, scrubbed clean
250 g
M&S prepared frozen soffritto mix
3 cloves
M&S Remarksable Value garlic, minced
2
cinnamon sticks
2
M&S fresh bay leaves
2 tsp
M&S hot chipotle chilli paste
1 tsp
smoked paprika
430 g
M&S Collection giant butter beans, drained
1 jar
(430 g)
(430 g)
M&S mixed beans, drained
400 g
M&S Italian passata rustica
10 g
coriander
to serve
For the whipped tahini
75 g
M&S tahini
1
lime
Nutrition per serving
Calories
617kcal
Fat
13.7 g
Saturates
1.9 g
Sugars
16.5 g
Salt
451.5 mg
