Roasted sweet potato- delicious 1 hour dinner!

Looking for a vibrant, satisfying, and wholesome alternative to your usual baked potato dinner? Roasted sweet potatoesmake a wonderfully flavorful and nutritious upgrade. Naturally sweet, rich in fiber, and packed with vitamins like beta-carotene, sweet potatoes offer a more colorful and nutrient-dense base than regular white potatoes—without compromising on comfort or satisfaction. When roasted, their edges caramelize beautifully, giving you that irresistible combination of crispy skin and soft, velvety interior.

In this hearty yet healthy twist on the classic baked potato, the sweet potatoes are topped with smoky black beans—infused with spices like cumin, smoked paprika, and garlic—for a deep, earthy flavor that complements the natural sweetness of the potato. A generous spoonful of punchy salsa—zesty, fresh, and just the right amount of heat—adds brightness and acidity, cutting through the richness and rounding out the dish with bold, vibrant notes. Whether you use a homemade salsa or your favorite store-bought version, it brings a refreshing contrast that ties everything together.

Even better? This dish is as convenient as it is delicious. It takes less than 30 minutes to prepare, with just a handful of pantry-friendly ingredients and simple steps—no fancy techniques required. The sweet potatoes roast in about 30 minutes, which gives you plenty of time to prepare the smoky black bean topping and salsa while they cook. From start to finish, you can have two generous, flavor-packed servings ready in under an hour—making this an ideal weeknight go-to or a weekend meal prep favorite.

Roasted sweet potatoes- ingredient list!

Four little sweet potatoes or two huge ones
One teaspoon of vegetable oil
Regarding the beans
400g of rinsed and drained can black beans
Two tablespoons of olive oil
Two finely sliced garlic cloves and 100g (3½ oz) of drained roasted peppers from a jar
½ teaspoon ground paprika, smoked
One heaping teaspoon of jarred chipotle chilli paste
150ml (5½oz) of freshly boiled water

Ingredients for the lime yoghurt:
Greek-style yoghurt, 200g/7oz
½ lime, zest, and juice

Ingredients for the salsa;
150g/5½oz cherry tomatoes, cut in quarters, and two diagonally sliced spring onions
Pickled jalapeño slices, 1 heaping teaspoon
Half a lime, juice Just two teaspoons of olive oil, optional fresh coriander, and salt to taste

Roasted sweet potato- step by step instruction guide:

Step 1
Begin by preheating your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Giving your oven enough time to reach the correct temperature ensures the sweet potatoes roast evenly and develop that deliciously caramelised, golden-brown skin while staying soft and tender on the inside. While the oven heats up, you can prepare the sweet potatoes and gather the rest of your ingredients—making the most of your time in the kitchen.

Step 2
While the oven is heating, take your sweet potatoes and prick the surface several times with a fork or skewer. This allows steam to escape as they roast, helping to prevent them from bursting in the oven and encouraging even cooking throughout. Next, drizzle a little vegetable oil over each sweet potato and rub it in thoroughly, coating the skin completely. This not only helps the skin crisp up beautifully but also enhances the natural caramelisation that occurs during roasting. Finish by sprinkling with a pinch of salt, which adds flavour and helps draw out excess moisture for a better texture.

Step 3
Place the prepared sweet potatoes on a baking tray lined with greaseproof paper or parchment, making cleanup easier and preventing any sticky drips from burning onto your tray. Bake in the preheated oven for 40 minutes to 1 hour, depending on the size of your sweet potatoes. They're done when a skewer or sharp knife slides easily into the thickest part with no resistance—tender all the way through. Keep in mind that larger sweet potatoes may need closer to a full hour, while smaller ones will cook faster, so it’s a good idea to check them around the 40-minute mark.

Step 4
Heat the olive oil in a small pan over medium heat to prepare the beans. Add the black beans once the garlic has begun to crackle and turn light golden-brown. After giving it a good stir and crushing about half of the beans with the back of your spoon, add the paprika, chipotle paste, and roasted peppers. Finally, pour in the boiling water. After giving the beans a good stir, let them reduce in volume for about ten minutes, or until they are thick and glossy. Add salt according to taste.

Step 5
To prepare the refreshing lime yogurt, start by spooning your desired amount of plain yogurt into a small mixing bowl. Add the freshly squeezed juice of a lime along with some of the lime’s vibrant zest to brighten the flavor and add a subtle citrusy aroma. The combination of creamy yogurt with zesty lime creates a perfect balance of tanginess and richness that will complement the smoky sweet potatoes beautifully.

Step 6
Give everything a good stir until the lime juice and zest are fully incorporated into the yogurt, creating a smooth, slightly tangy sauce. Finally, season with a pinch of salt to taste—this will enhance the flavors and bring out the freshness of the lime. Set the lime yogurt aside; it’s ready to dollop on your roasted sweet potatoes just before serving, adding a cool, creamy contrast to the warm, hearty dish.

Step 7
In a bowl, combine the cherry tomatoes, spring onions, jalapeños, lime juice, and olive oil to make the salsa. Squash the tomatoes to extract their juices and season with salt to taste. Cut the sweet potatoes in halves and use a fork to gently fluff up the flesh before assembling. Add the cooked black beans and then the limey yoghurt. If desired, garnish with some coriander leaves and the tomato salsa.