Sweet Potatoes with Rosemary, Lemon and Black Beans

Name: Rukmini Iyer Sweet Potatoes with Black Beans | Easy BBQ Sides
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 6 as a side
Ingredients: 6 small sweet potatoes, whole; 1 x 400g tin of black beans, drained and rinsed; 1 lemon, juice only; 3 tbsp olive oil; 2 sprigs of fresh rosemary, finely chopped; 20g fresh flat-leaf parsley, roughly chopped; 100g feta cheese, crumbled

by Rukmini Iyer from The Green Barbecue

Lemon and rosemary spiced black beans make a substantial filling for whole-roasted sweet potatoes. Top with a spoon of cooling yoghurt.

Vegetarian

Serves 6 as a side

Total 1 hr 10 min

Prep 10 min

Cook 1 hr

Easy

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Introduction from Rukmini Iyer

Baking sweet potatoes whole in their jackets intensifies and sweetens the flesh – one of my favourite ways to cook them. And, if you cook them directly on the coals, there’s a wonderful smokiness on serving. I like to do this when I’ve finished barbecuing other bits and pieces, but there’s still a good amount of heat left in the barbecue.

Ingredients

6 small sweet potatoes, whole

1 x 400g tin of black beans, drained and rinsed

1 lemon, juice only

3 tbsp olive oil

2 sprigs of fresh rosemary, finely chopped

20g fresh flat-leaf parsley, roughly chopped

100g feta cheese, crumbled

Method

Place your sweet potatoes directly on the coals, and let them cook for 45 minutes to an hour, turning halfway, until completely soft all the way through.
Meanwhile, mix the black beans, lemon juice, olive oil, rosemary, flat-leaf parsley and crumbled feta. Cover and leave to marinate.
Once the sweet potatoes are cooked through, dust off any coal, split down the middle, and stuff with the black bean and feta mixture. Serve hot. Cook indoors: Lightly oil the sweet potatoes and roast whole in the oven, on a lined roasting tin, for 45 minutes to 1 hour at 180°C fan/200°C/gas 6.

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