Sweet potato jackets with runner bean, avocado and radish filling

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Sweet potato jackets with runner bean, avocado and radish filling

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 1 hour

Rating: Rated 0 / 5 (0 ratings)

A jacket potato is one of my most satisfying suppers. They take a while in the oven, but factor this into your day and pop them in an hour before you think you will need them. The oven does all the work for you – all you have to do is remember to take them out!
GO VEGAN: Use a soya-based yogurt in your tahini sauce, such as Alpro.


  • 1 tsp olive oil
  • 1 tbsp sea salt
  • 80g radishes, finely sliced
  • 1 avocado, stoned and roughly chopped
  • 15g coriander, roughly chopped
  • 1 tbsp olive oil
  • 50g toasted peanuts, roughly chopped
  • 1 1/2 tbsp tahini
  • 1 tbsp olive oil
  • juice of 1/2 lemon
  • 4 medium sweet potatoes
  • 50g runner beans, finely sliced
  • seeds from 1/2 pomegranate
  • 10g mint, leaves picked and finely shredded
  • juice of 1/2 lemon
  • sea salt and black pepper
  • For the chilli tahini sauce: 1 1/2 tbsp tahini
  • 3 tbsp plain yogurt
  • 1 tsp chilli flakes
  • sea salt and black pepper


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Rub the teaspoon of olive oil between your palms and then rub all over the skin of the potatoes. Now do the same with the sea salt. The salt helps the make the skin crispy and the olive oil helps it to stick to the skins. Prick all over and bake in the oven for 45 minutes to 1 hour.

Stage 2

Mix together the runner beans, radishes, pomegranate seeds, avocado, mint and coriander. Dress with the lemon juice and tablespoon of olive oil, and season.

Stage 3

To make the sauce, mix the tahini, yogurt, olive oil, chilli flakes, lemon juice and some seasoning together. You may need to add about 1 tablespoon of warm water or enough to make the sauce a pouring consistency.

Stage 4

When the potatoes are ready, allow them to cool a little. Slice down the centre and open them up. Top with the runner bean mixture, and dress generously with the chilli tahini sauce. Top with the toasted peanuts.


Sweet potato jackets with runner bean, avocado and radish filling


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 491g
  • Fat: 27g
  • Saturated fat: 5g
  • Protein: 10g
  • Carbohydrates: 46g
  • Sugars: 15g
  • Fibre: 11g
  • Salt: 2.83g

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