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.
- 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
- 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.