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Hnexcerpt 0827253

This document provides a recipe for loaded baked sweet potatoes topped with black-eyed peas, tomatoes, and tahini sauce, serving 4 people. It includes preparation instructions, cooking times, and ingredient details, emphasizing the versatility of the dish with optional ingredients. The dish can be served as a main meal or side, encouraging communal dining.

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Here & Now
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3K views1 page

Hnexcerpt 0827253

This document provides a recipe for loaded baked sweet potatoes topped with black-eyed peas, tomatoes, and tahini sauce, serving 4 people. It includes preparation instructions, cooking times, and ingredient details, emphasizing the versatility of the dish with optional ingredients. The dish can be served as a main meal or side, encouraging communal dining.

Uploaded by

Here & Now
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Baked sweet potatoes make a great midweek meal or a weekend

Serves 4
brunch. They’re delicious topped with creamy beans, tangy cheese
and nutty tahini, with a sharp green chile sauce to balance the
richness.
I love how all the flavors work together here. There’s room to
play with other ingredients you have to hand, such as hummus,
toasted nuts and seeds, leftover grains and veggies.
This dish can be a meal alone, served with a fresh green salad or
as a side. Serve it in the roasting dish and place it in the middle of
the table for everyone to help themselves.

Loaded sweet potatoes


with black-eyed peas
Batata Helweh ma’ Loubia

2½ lbs / 1.2kg sweet potatoes


Preheat the oven to 425°F.
(about 4 medium)
2 garlic cloves, crushed to Scrub the sweet potatoes, pat them dry and cut them in half
a paste lengthwise. Place them on a parchment-lined baking sheet flesh
2 tbsp olive oil side down, cover with foil and cook for 30 minutes, then unwrap
heaping 1⁄4 tsp ground cumin and let them cook uncovered for 30–40 minutes more
1
⁄8 tsp ground cinnamon (depending on the size of the potatoes), until soft.
1 x 14-oz / 400g tin of black-eyed
Meanwhile, heat the garlic and oil gently in a medium saucepan
peas, drained and rinsed
over medium-low heat for 2 minutes, until the garlic is soft but not
7 tbsp / 100ml water
browned. Add the spices and cook for a further minute, then add
salt and black
the peas, water, a heaping 1⁄4 teaspoon of salt and a grind of black
pepper
pepper. Cook, stirring gently, for about 20 minutes, until the liquid
has reduced. Roughly mash some of the peas, so that the sauce
For the toppings
thickens. Set aside.
3½ oz / 100g cherry tomatoes,
roughly chopped Put the tomatoes into a small bowl, then add the oil, chopped
1½ tbsp olive oil herbs, lemon juice and a pinch of salt. Stir and set aside.
2 tbsp / 2½g fresh parsley,
When the potatoes are done, take them out of the oven, turn them
finely chopped, plus more
flesh side up and sprinkle with a little flaked sea salt.
leaves to garnish
2 tbsp / 2½g fresh mint leaves, Top with a couple spoonfuls of peas, a spoonful of tahini sauce,
finely sliced, plus more leaves the tomatoes, some green lemon sauce and finally some mint
to garnish and parsley leaves, roughly torn. Finish with a little more flaked sea
1 tbsp lemon juice salt and a drizzle of olive oil. Serve immediately.
flaked sea salt
tahini sauce (page 32)
green lemon sauce (page 28)
olive oil

182 Weekday dinners

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