Boston Bean Loaded Sweet Potato Jacky-P
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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!

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Sweet Potato

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Soured Cream

(Contains Milk)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3325 kJ
Energy (kcal)795 kcal
Fat15.2 g
of which saturates5.9 g
Carbohydrate132.3 g
of which sugars46.5 g
Protein28.3 g
Salt3.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Small Bowl
Large Frying Pan


Bake the Sweet Potatoes

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

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 kidney beans in a sieve. 

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

Cook the Boston Beans

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 kidney beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste (add less if you'd prefer things milder) and veg stock paste.

Simmer Time

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

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 a little too thick.

Load your Spuds

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 liquid in the bowl - you'll need it for the dressing).

Finish and Serve

Mix the olive oil for the dressing (see pantry for amount) into the bowl of pickling liquid. 

Add the baby leaves to the bowl. Toss to coat, then serve alongside your Boston bean jacky-Ps.