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Boston Bean Loaded Sweet Potato Jacky-P
Boston Bean Loaded Sweet Potato Jacky-P

Boston Bean Loaded Sweet Potato Jacky-P

with Soured Cream and Pickled Onion

Our Boston Bean Loaded Sweet Potato Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Climate Conscious
Allergens:
Schwefeldioxide und Sulfite
Gluten
Celery
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3

Sweet Potato

1

Red Onion

2

Garlic Clove**

1

Mixed Beans

15

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

15

Worcester Sauce

(Contains: Gluten)

1

Tomato Passata

20

Chipotle Paste

10

Vegetable Stock Paste

(Contains: Celery)

75

Soured Cream

(Contains: Milk)

50

Baby Leaf Mix

Not included in your delivery

1

Sugar for the Pickle

100

Water for the Sauce

1

Sugar for the Sauce

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)708 kcal
Energy (kJ)2961 kJ
Fat15 g
of which saturates5.7 g
Carbohydrate115.6 g
of which sugars45.4 g
Protein21.1 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Sieve
Large Frying Pan

Instructions

Bake the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray. 

Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

Get Prepped
2

Meanwhile, halve, peel and thinly slice the red onion as thinly as you can.

Peel and grate the garlic (or use a garlic press).

Drain and rinse the mixed beans in a sieve. 

Pop half the sliced onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.

Cook the Bosotn Beans
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining red onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min.

Add the mixed beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle and veg stock paste.

Simmer Time
4

Pour the water and sugar for the sauce (see pantry for both amounts) into the pan and stir.

Bring the beans to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if it's little too thick.

Load your Spuds
5

Once the sweet potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.

Top with the Boston beans, soured cream and pickled onion (leave the pickling juice in the bowl, you need it for the dressing).

Dress the Salad and Serve
6

Mix the olive oil for the dressing (see pantry for amount) into the pickle juice. 

Add the baby leaves to the bowl. Toss to coat, then serve alongside your jacky p.

Enjoy!

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