Home > Food > Life > TMC Family Recipe Of The Week: Loaded Mixed Bean and Pepper Sweet Potato

We’ve partnered with Zenia Deogan, Nutritionist and Chef @thesensorykitchen to create some super easy, super speedy recipes of the week.

Stuck for a quick, yet comforting and satisfying weeknight lunch/dinner? Here’s a winning sweet potato recipe.


– 1 large/2 medium Sweet Potatoes
– 400g can of Mixed Beans/red kidney beans (optional, substitute for can of tuna)
– 1 small Red Pepper, diced
– 1 small Red Onion, diced
– ½ can of sweetcorn
– Handful of Plum Tomatoes, quartered
– 1 cup Grated Cheddar
– 2 tbsp Light Mayonnaise
– ½ tsp crushed garlic
– 1 tsp mixed herbs
– Salt and Pepper to taste
– 2 spring onions, sliced
– Fresh coriander, chopped and to garnish
– Chilli flakes (optional)


– Preheat the oven to 200˚C. Prick the sweet potatoes with a sharp knife. Space out in a roasting tin and bake for 1 hour.
– In a bowl make the bean mixture to ‘load’ your sweet potato with – add all ingredients into a bowl and combine well.
– Cut cooked sweet potatoes in half, ensure they are cooked well and fluff up with fork. Fill with the cheesy bean mixture.
– Garnish with coriander, spring onions and chilli flakes! Enjoy

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