These double-baked sweet potatoes with smokey beans are the perfect combination of sweet and salty! The sweet potato mash is so sweet and creamy that it almost tastes too sinful. Yet, when the creamy desset-like mush gets fused with an intense portion salty and smokey beans, the result is genius!
Sweet potatoes with smokey beans (doesn’t taste it but) are a completely vegan and gluten-free dish.

Sweet potatoes with smokey beans
Sweet potatoes with smokey beans


The double-baked detail of the recipe is an important one. When the creamy potato mash gets tucked into a salty and crispy shell it creates a whole new dimension to the dish. Double-baking is something I have stared to embrace whenever I make baked potatoes – of any kind. Potato mash just get so mush more interesting when it has two different kinds of consistencies. 


Sweet potatoes with smokey beansSweet potatoes with smokey beans

Sweet potatoes with smokey beans

Sweet potatoes with smokey beans are inspired from Mexico and contain all of the qualities the Mexican kitchen does best. They are smokey, salty, spicy and at the same time super fresh.
Making ingredients “smokey” has started to become a big thing in the vegetarian world and I really get why. The method can bring a certain richness and umami quality to veggie dishes that they otherwise usually only get from meat. So if you like bacon, you will love smokey beans!

Sweet potatoes with smokey beansSweet potatoes with smokey beans

Even sweeter – the secret ingredient

The weirdest but also perhaps the most important ingredient of this dish is.. a banana! In order to really contrast the intense saltiness from the beans I thought the mash should be extra sweet. I’ve heard that it is quiet normal to make potato mash with bananas in Germany and thought it would be fun to try. It felt a bit like making baby gruel, but turned out to be the best idea ever. Yum! And thank you Germany.


Sweet potatoes with smokey beans


– Maja

Sweet potatoes with smokey beans
Serves 2
Double-baked sweet potatoes
  1. 2 large sweet potatoes
  2. 1 banana
  3. 4 tbs coconut oil
  4. 4 tbs soya milk (or milk of your choosing)
  5. Juice and zest from 1 orange
  6. Juice and zest from 1 lime
  7. 2 tsp cinnamon
  8. Salt and pepper
Smokey beans
  1. 1 tbs plantbased butter (or butter of your choosing)
  2. 2 cloves of garlic, minced
  3. 2 small shallots, chopped
  4. 1 can kidney beans
  5. 1 tbs cane sugar
  6. 1 tbs soya
  7. 1 tsp salt
  8. 1 tsp chili flakes
  9. Fresh cilantro
Double-baked sweet potatoes with smokey beans
  1. Bake the potatoes for 1-2 hours on 180° depending on their size.
  2. Leaving a tiny but on the skin, scrape out the insides of the potatoes and set the pulp aside. Then drizzle the skins with a bit of olive oil and salt and bake them for another 10-15 minutes.
  3. Now make the mashed potato filling: melt coconut oil in a pot and add cinnamon, salt, pepper, zest, orange and lemon juice.
  4. Take of heat and add milk, sweet potato mash and banana. Blend everything together using a hand mixer and set aside.
  5. Now make the beans. Melt sugar on a dry pan and then add butter, shallots and garlic. Then add the rest of the ingredients and stir well for a couple of minutes.
  6. When done, fill the potato skins with the mash and top with smokey beans and some fresh cilantro.
Maja Harder http://www.majaharder.com/