Cooked - Creamy Harissa Butter Beans & Sweet Potato Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Harissa Butter Beans & Sweet Potato Bake

4.0

1 tsp harissa

140 g sundried tomatoes in oil

800 g canned butter beans (drained and rinsed)

1 large yellow (brown) onion

600 g sweet potato ((about 2 large sweet potatoes))

4 cloves garlic (unpeeled)

¼ cup tomato paste ((concentrate, not puree))

400 ml canned coconut milk (unsweetened)

1 tsp vegetable stock powder (bouillon)

Natural yogurt (unsweetened, I use soy or coconut)

Fresh parsley leaves

Toasted sourdough

Preheat oven to 190C/375F (170C fan forced).
Slice onion into eighths. Peel and chop sweet potato into 1-inch (2.5cm) chunks.
Add sweet potatoes, onion, sundried tomatoes and 2 tbsp of their oil, harissa paste, vegetable stock powder and garlic cloves (unpeeled) into a large roasting tray. Coat thoroughly, rub with your hands if needed (wash hands afterwards or use gloves).
Roast for 20 minutes, then flip and carefully remove garlic. Peel and mince the garlic cloves. Add to a small bowl with tomato paste and mix to combine.
Add this tomato-garlic mixture, butter beans and coconut milk to the tray. Mix gently to distribute. Return to oven for further 10-20 minutes or until the sauce has thickened slightly and sweet potato is tender.
Top with fresh parsley, yogurt and serve with crusty sourdough.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Casserole

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 104 weeks ago

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