Skip to main content
Cheesy Boston Bean Sweet Potato Jacky-P
Cheesy Boston Bean Sweet Potato Jacky-P

Cheesy Boston Bean Sweet Potato Jacky-P

with Soured Cream and Pickled Onion

Recipe Development Team
Recipe Development TeamPublished on March 08, 2023

Our Cheesy 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
Allergens:
Sulphites
Cereals containing 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: Sulphites)

15

Worcester Sauce

(Contains: Cereals containing gluten)

1

Tomato Passata

20

Chipotle Paste

10

Vegetable Stock Paste

(Contains: Celery)

75

Soured Cream

(Contains: Milk)

50

Baby Leaf Mix

40

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1

Sugar for the Pickle

1

Sugar for the Sauce

100

Water for the Sauce

1

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3309 kJ
Energy (kcal)791 kcal
Fat22 g
of which saturates10.1 g
Carbohydrate115.7 g
of which sugars45.5 g
Protein26.2 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Sieve
Garlic Press
Grater
Large Frying Pan

Cooking Instructions and Tips

Bake the Sweet 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. Grate the cheese.

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 Boston  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, cheese and pickled onion (leave the pickle 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!

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange