Prep: 10 min
Cook: 40-50 min
2 small sweet potatoes (about 200g each), scrubbed
1 tablespoon extra-virgin olive oil
1 large red onion, thinly sliced
2 garlic cloves, thinly sliced
1 cup rinsed and drained black, white or red kidney beans
60g baby spinach leaves
40g feta cheese, crumbled
1 tbs seedless raisins or currants
1 tbs pepitas, lightly toasted
1. Preheat the oven to 200°C. Prick the sweet potatoes well and roast for 40–50 minutes, turning once, until tender when pierced with a skewer.
2. Meanwhile, heat the olive oil in a large non-stick frying pan over low heat and cook the onion, stirring occasionally, for 8–10 minutes or until softened and light golden. Add the garlic and beans and cook, stirring, for 1 minute. Add the spinach and stir until just wilted. Remove from the heat, add the feta, raisins and pepitas and season to taste with sea salt and freshly ground black pepper.
3. Cut a slit in each baked potato. Mash the flesh lightly with a fork and spoon the filling into the potatoes. Serve.