Baked sweet potatoes with chilli

Photo: Lazy Cat Kitchen

Smoky vegan chilli with tofu, walnuts, and kidney beans spooned over mashed baked sweet potato halves, good for batch cooking.

From Ania at Lazy Cat Kitchen · @lazycatkitchen

It batch-cooks well and the chocolate and dark sugar round out the smoky chipotle heat.

You need

• olive oil
• 1 small onion, diced very finely
• 2 large garlic cloves, diced very finely
• 1 red pepper, diced finely
• spices: 1 tsp smoked paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp oregano, ½ tsp cinnamon, ¼ tsp nutmeg and 1/8 tsp cloves
• 2-3 tbsp chipotle paste, adjust to taste
• 400 g / 14 oz tomato passata
• 7 ml / ½ tbsp all purpose soy sauce (or tamari if GF)
• 240 g / 8.5 oz smoked pressed tofu (I used Tofoo), crumbled small
• 60 g / 2 oz walnuts, chopped finely
• 2 x 400g / 14 oz cans of red kidney beans
• 15 g / 0.5 oz 70% cacao dark chocolate
• 1 tsp dark muscovado (or other) sugar
• lime
• 2-4 large sweet potatoes
• a knob of vegan butter
• a large handful of coriander / cilantro, to serve
• vegan creme fraiche (I used Oatly) or sour cream, to serve
• lime, to serve

How to make it

1. Heat 2 tbsp olive oil in a large pan and fry the finely diced onion on low heat, stirring often, until translucent.
2. Add the garlic and diced red pepper and fry gently until the pepper no longer looks raw.
3. Stir in all the dry spices and fry 30 seconds, then add the chipotle paste, passata, and a cup of water (or red wine).
4. Season with salt and the soy sauce and let the sauce bubble gently until thickened and the tomato is cooked through.
5. Stir in the crumbled tofu, walnuts, drained kidney beans, and chocolate. Add a splash of water if it looks dry. Taste and adjust with sugar, salt, and lime juice.
6. Preheat the oven to 220°C/425°F. Wash and dry the sweet potatoes, halve lengthwise, and pierce several times with a metal skewer.
7. Brush with oil and set cut side down directly on a baking tray. Bake 30 to 45 minutes, depending on thickness, until cooked through.
8. Mash the flesh inside the skins with butter and salt. Top each half with hot chilli, creme fraiche, and chopped coriander.

Written in our own words from Ania's recipe, with their quantities. The original: Baked sweet potatoes with chilli, Lazy Cat Kitchen.

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