Stuffed Sweet Potato with Black Beans, Feta, Chard and Walnuts

. June, 2015
Photography by Kelly Gibney .
Stuffed Sweet Potato with Black Beans, Feta, Chard and Walnuts

The filling in this delicious dish is incredibly flexible. You can substitute other vegetables and it can be served without the cheese if you prefer.

Serves: 2


2 medium orange kumara / sweet potatoes
3 tablespoons olive oil 
2 garlic cloves, finely diced
1 can black beans in brine, drained and rinsed well
6 large silverbeet or chard leaves, leaves separated from stems and sliced into ribbons
⅓ cup walnuts, roughly chopped
handful parsley, roughly chopped
80 grams goat's feta, cut into cubes
sea salt and cracked black pepper


Preheat oven to 180 degrees celsius. 

Rub the sweet potato with a little of the oil and place in the oven to roast until very tender, approximately 60–80 minutes depending on size.

Place the rest of the oil in a sauté pan over a medium heat. Add the garlic and cook gently for a minute. Add the black beans and cook for four minutes, adding a little water if the pan gets dry. Add the silverbeet leaves, parsley and walnuts. Cook for five minutes or more until the greens are soft.  Add the goat's feta and stir through gently.

Season generously with sea salt and cracked black pepper.

To serve: Slice the sweet potatoes down the middle at the top. Use two spoons to gently pry it apart and fill the cavity with the bean mixture. Drizzle with additional olive oil and a good grind of cracked black pepper.