This sweet potatoes and barbecue beans recipe is a really simple twist on the classic baked potato and beans combo, great for bonfire night and it will really warm you up.
It’s easy enough to eat while standing up, watching all the bonfire and firework action, you just need a bowl and a fork.
Heat oven to 200c
- 4 Sweet Potatoes, salt
- 1 Onion
- 2 tbsp Smoked paprika
- 300g Barbecue sauce
- 400g Tomatoes chopped tin
- 400g Haricot beans tin
- 400g Blackeyed beans tin
- Mature cheddar, grated and butter to serve
Method: Wash the potatoes, dry, prick the skin with a fork and sprinkle with salt, put in the oven for 1hr or until soft. Fry the onion and bacon until browned, add the paprika, barbecue sauce, tomatoes and beans, bring to simmering point and simmer for 20 mins.
Wrap the potatoes in foil to keep warm and serve the beans in bowls together with the butter and cheese for people to help themselves.
You could make this the night before and just warm up on the night for even easier entertaining!
For a sweet finish why not try toasting marshmallows on the fire, here are some great toasting forks for doing just that!