Mexican-style sweet potato bake
This simple sweet potato bake is a great vegan main idea for Christmas or Boxing Day. Layered with colourful veggies in a gently spiced tomato sauce, this tastes delicious served alongside a fresh winter salad.
- Preheat the oven to gas 6, 200°C, fan 180°C. Lay the sweet potato slices out onto a large baking tray and drizzle with half the oil. Season and bake for 15-20 mins until golden and just tender.
- Meanwhile, heat the remaining oil a large, ovenproof pan or casserole over a low heat. Add the onion and pepper and cook gently for 8-10 mins until softened. Stir in the garlic, cumin, paprika and the cherry tomatoes and cook for a further 1 min, then stir in the sugar,tinned tomatoes, half a can of water and the beans. Simmer for 15-20 mins, until thickened and reduced. Season to taste.
- Preheat the grill to high. Carefully lay the sweet potato slices over the top of the bean mixture, drizzle over a little more oil and grill for 4-5 mins until bubbling and golden. Sprinkle over the coriander and serve with the yogurt and lime wedges.
Tip: For a non-vegan version, sprinkle grated Cheddar over the sweet potatoes before grilling.
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