Recipes
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Serves: 6
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Prep Time: 10 minutes
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Cook Time: 90 minutes
Contains dairy and nuts
There’s plenty of texture from the scorched skin of the potato and the crunch of the pecans and the onion gives it sharpness and the yoghurt a nice clean mouth feel. Yep. We love it.
And it even tastes good cold, so keep some extra baked potatoes in the fridge for a late night supper or a rushed dinner after school. And did we mention, it’s healthy too!
Just ensure you do not overcook the mung beans – you want them to hold their shape once cooked.
If you don’t have mung beans on hand, swap for Puy lentils.
Make the meal dairy-free by subbing the yoghurt for plain coconut yoghurt or some cashew cheese.
Ingredients
- 6 - medium sized sweet potatoes, scrubbed well
- 250g - dried mung beans
- 2tbsp - olive oil
- juice of a lemon
- 2tbsp - dill, finely chopped
- 1/2cup - natural yoghurt
- 1 - red chilli, finely sliced
- 1 - red onion, finely sliced
- 3/4cup - pecans, toasted and roughly chopped
Method
- Preheat oven to 200 degrees Celsius.
- Put the sweet potatoes directly on the oven rack, with a foil lined baking sheet underneath to catch any drips.
- Roast for approximately an hour until the skin is brittle and it feels like the flesh has pulled away from the skin. (The skin will feel a little bubbly.)
- Turn off the oven and leave the sweet potatoes in there while you prepare the rest of the meal.
- Bring a medium sized saucepan of water or stock to the boil and cook the mung beans for 20-30 minutes until tender (but not mushy).
- Drain and let cool slightly before tossing with the olive oil, lemon and dill.
- To assemble, cut a slit in the potato, top with the beans and a generous dollop of plain yoghurt.
- Finish by scattering the chilli, red onion and pecans on top.
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