Sweet potatoes stuffed with red beans
No need for seasoning to add flavor to these sweet potatoes! Clark's canned kidney beans are already coated in a sweet and spicy Asian-inspired chili sauce. Divide them among the cavities of the sweet potatoes. Top with shredded cheddar cheese, green onions, and toasted sesame seeds.
Ingredients
- 4 small sweet potatoes
- 1 can of small red kidney beans in Clark sweet chili sauce (398 ml)
- 250 ml (1 cup) of grated cheddar cheese
- 60 ml (1/4 cup) of chopped green onions
- 30 ml (2 tbsp) toasted sesame seeds
Steps
- Preheat the oven to 205 °C (400 °F).
- Prick the sweet potatoes in several places with a fork, then place them on a plate. Microwave on high for 10 to 12 minutes, turning the potatoes halfway through, until tender.
- Cut the sweet potatoes in half lengthwise, then scoop out a little of the flesh with a spoon to create cavities.
- Place the sweet potato halves on a baking sheet lined with parchment paper. Divide the gravy-filled kidney beans among the cavities of the sweet potatoes. Season with salt and pepper. Top with cheddar cheese.
- Bake for 10 to 12 minutes, until the cheese is melted and the beans are hot.
- When ready to serve, garnish with green onions and toasted sesame seeds.
