Twice Baked Sweet Potatoes with Sausages & beans

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Twice Baked Sweet Potatoes with Sausages & beans

By Phil Vickery

Published: | Updated:

I sometimes microwave the potatoes for 4-5 minutes to start them cooking, cutting down the time spent in the oven to roughly half of what it is otherwise

My mother used to cook us twice-baked jackets as kids. It turns a simple baked potato into a full main course. Pretty much anything goes. I sometimes microwave the potatoes for 4-5 minutes to start them cooking, cutting down the time spent in the oven to roughly half of what it is otherwise.

Serves 4

PREPARATION TIME 15 minutes

COOKING TIME 1 hour

4 large sweet potatoes (600g in total)

4 low-fat chicken sausages (25g-30g each), cut into small pieces

2 onions, finely chopped

2 garlic cloves, crushed

400g can kidney beans, drained well and rinsed

freshly ground black pepper

50g very finely grated parmesan (optional)

  • Preheat the oven to 220C/ 200C fan/gas 7. Wash the sweet potatoes well and place in the oven. Cook for 1 hour or until soft with crispy skins.
  • Meanwhile, heat a nonstick sauté pan over a low heat. Add the sausages, onions and garlic then cook for 4-5 minutes to soften. Add the beans and warm through, then transfer to a bowl.
  • Remove the potatoes from the oven and halve lengthways, then spoon out the hot potato flesh and reserve. You want to keep the skins intact, so leave a good 5mm or so of flesh on the skin.
  • Place the potato flesh in the bowl with the sausage, onion and beans then mix well and add a little pepper. Spoon the mixture back into the shells, piling nice and high, then evenly sprinkle over the cheese, if using. Pop under a grill or in a hot oven to brown slightly for 5-6 minutes then serve.

ENERGY 358kcals PROTEIN 13g

FAT 11g SATURATED FAT 4.4g

CARBOHYDRATE 53g

TOTAL SUGARS 14g SALT 0.8g SODIUM 325mg FIBRE 13g