Sweet Potato Toast and Baked Beans

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Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Ingredients

0/15 Ingredients
Adjust Servings
    Sweet Potato Toast
  • Baked Beans
  • CALORIES PER SERVE: 206KCAL

Instructions

0/9 Instructions
    Sweet Potato Toast
  • Pre-heat the over to 200°C and line a baking tray with parchment paper.
  • Slice the sweet potato lengthways into 4 slices, making each slice 1 cm thick. Leave the skin on.
  • In a small bowl add olive oil and seasoning and stir until combined then brush on to both sides of the slices.
  • Bake in the oven for 20 minutes or until golden.
  • Baked Beans
  • Drizzle a frying pan with olive oil or butter and add your diced onion. garlic, ginger and chili paste and stir until combine and brown then add your bacon.
  • While the ingredients are cooking drain the liquid from the canned beans and pour them on a paper town and cover them, allowing the paper towel to absorb all moisture and set aside
  • Returning to your frying pan add your tomato, coconut amino, mustard powder and beef stock and let is fry for a minute or so before adding your rice malt syrup.
  • Once finished gently fold your beans into the mixture using a spatula. Becareful with this process as if you stir it to much the beans can become mushy.
  • Pull your sweet potato our of the oven and top with your baked bean mixture. and serve with your favourite cup of tea.

Notes

If you are unable to find Cannellini beans then you can also use Pinto, Navy or Butter Beans.

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