Sweet potato stuffed with red beans

with PARVEGANO Sweet & Nutty


2 sweet potatoes
50 ml extra virgin olive-oil
300 gr red beans
1 dried onion, diced
1 leek, cut in thin slices
2 spring onions, cut in thin slices
1 carrot, grated
4 tablespoons PARVEGANO Sweet & Nutty
200 ml vegetable broth
1 teaspoon pepper
1 teaspoon smoked paprika
Salt as desired

For the dressing
50 ml tahini
Juice from 1 lemon
40 ml olive-oil

Preparation time: 20 minutes
Cooking time: 80 minutes
For 2 servings


For the sweet potatoes
Start with the sweet potatoes. Wash them well, wrap them in foil and bake them at 180°C for 30-40 minutes.
Then take them out of the oven and let them cool down to room temperature.

For the red beans filling
In a wide non-stick pan, heat the olive-oil over medium heat.
Sauté the onion, the leek and the spring onions. We can do this in two ways. Either lower the heat so that they can remove their sugars and caramelize to give a sweet taste (it will take 50-60 minutes) or over medium to high heat, stirring regularly to avoid burning (it will take about 15 minutes).
Add the red beans, the carrot, the broth, the spices and the salt.
Simmer for 15 minutes, stirring regularly, until the liquids evaporate and our food sets.
Finally, add the PARVEGANO Sweet & Nutty and mix.

For the dressing
Put the tahini, the olive-oil, the lemon juice, the salt and the pepper in a bowl and mix well.

For the food styling
Cut the sweet potatoes in half. Fill them well with a spoon.
Pour over the tahini sauce.
Optionally, garnish with mint leaves and extra PARVEGANO Sweet & Nutty.