Jacket Sweet potato with Beans and Flame Roasted Ham


4 x 200g Gold sweet potatoes, scrubbed
2 tbs olive oil
1 brown onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
400g can diced tomatoes
1 tbs barbecue sauce, plus extra to serve
2 tsp Dijon mustard
pinch of chilli flakes (optional)
400g can cannellini beans, rinsed, drained
250g thick-sliced D’Orsogna Flame Roasted Sweet Dijon
Mustard Leg Ham, chopped
1 cup grated sharp cheddar
Rocket salad, to serve

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Lunch Dinner Healthy

Cooking Instructions

  1. Preheat oven to 180°C. Halve sweet potatoes lengthways. Prick flesh with a fork, place on a baking tray, cover with foil and bake for 30 minutes or until tender.
  2. Meanwhile, heat oil in a saucepan over medium heat. Add onion, celery and carrot and cook for 8 minutes or until softened. Add tomatoes, sauce, mustard and chilli, if using, and half cup water. Simmer for 5 minutes. Stir in beans and 150g ham, and cook for 10 minutes or until mixture thickens.
  3. Scoop flesh from potatoes, leaving a 1cm-thick shell. Place flesh into a bowl and mash with a fork. Season.
  4. Fill potato shells with bean mixture and top with remaining ham and cheese. Bake for 10 minutes or until cheese is melted and golden. Top with mashed potato and extra sauce, and serve with rocket.

instructions image Jacket potato2


Lunch Dinner Healthy
Serves 4
Prep 15mins
Cooking 40mins

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