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Baked Stuffed Sweet Potatoes with Smokey Beans and Firekraut Salsa

Baked Stuffed Sweet Potatoes with Smokey Beans and Firekraut Salsa

These sweet potatoes are baked until tender and filled with smokey beans, mashed avocado, fresh sweet corn, fresh parsley, topped with Firekraut salsa and a squeeze of fresh lime juice. 

Servings: 4-6


Smokey beans:

  • 1 Tbsp olive oil
  • 1 red onion, finely diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 600g tomato pasatta
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • 1/2 tsp liquid smoke (optional for an added smokey flavour)
  • sprinkle of chili flakes (optional for added spicy kick)
  • 2 tins of beans of your choice, rinsed and drained (we used cannellini and kidney beans)
  • large handful of chopped kale/spinach
  • salt and pepper to taste 

    Firekraut Salsa:

    • 2 cups of finely chopped tomatoes on the vine (3/4 large tomatoes)
    • 2 large forkfuls of Red Hot Firekraut, chopped
    • 2 tsp of juice from the Firekraut jar
    • 1 small red onion, finely diced
    • 1-2 garlic cloves, minced
    • 1 lime, juiced
    • freshly chopped coriander to taste
    • salt to taste 

      Sweet Potato:

      • 3-4 sweet potatoes
      • Olive oil
      • Salt & pepper



      1. Pre-heat oven to 220ºC. Line a baking tray. Pierce holes in the sweet potatoes using a fork, then bake for 40-50 minutes.
      2. Meanwhile, heat the olive oil in a medium sauce pan.
      3. To the sauce pan, add the onion and sauté for 8-10 minutes on low heat, until they soften.
      4. Add in garlic and spices and fry for a few more minutes.
      5. Add in tomato passata, apple cider vinegar, maple syrup and liquid smoke (if using) and simmer for 15 minutes on low heat.
      6. The sauce should reduce and thicken slightly during this time.
      7. Mix in the beans and cook for 5 minutes.
      8. Finally add in the chopped kale/spinach and let it wilt down for a few minutes. 
      9. Season with salt and pepper to your taste.
      10. For the Firekraut salsa, place all ingredients in a bowl and mix thoroughly to combine. Leave to marinade for 20 minutes.
      11. Once the sweet potatoes are cooked, remove from the oven. Allow to cool and split the tops open with a knife.
      12. Top with the smokey beans and Firekraut salsa, and tuck in!
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