Ají Panca Sweet Potato & White Bean Bake

Name: Ají Panca Sweet Potato & White Bean Bake
Total time: 65 min
Yield: 2 servings
Ingredients: 500 g Sweet potato; 400 g Canned white beans; 200 g Canned crushed tomatoes; 1 whole Bell pepper; 100 g Red onion; 2 cloves Garlic; 1 tbsp Ají panca paste; 0.5 tsp Ground cumin; 1.5 tbsp Neutral cooking oil; 80 ml Water; 1 whole Lime; 10 g Cilantro; 0.5 tsp Salt

Sweet-potato cubes and white beans bake in a warm red-chili tomato sauce with red pepper, finished with cilantro and lime.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sweet potato500 g
Canned white beans400 g
Canned crushed tomatoes200 g
Bell pepper1 whole
Red onion100 g
Garlic2 cloves
Ají panca paste1 tbsp
Ground cumin0.5 tsp
Neutral cooking oil1.5 tbsp
Water80 ml
Lime1 whole
Cilantro10 g
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergen ingredients intentionally added; check chili paste and packaged ingredients for allergens and cross-contact needs.

Method

Start the sweet potato

Heat a conventional oven to 220°C (425°F). Peel the sweet potato and cut into 1.5 cm cubes. Toss in a 25 × 30 cm roasting dish with 1 tbsp oil and 0.25 tsp salt. Roast for 20 minutes, turning once.

Prepare the beans and sauce

Drain and rinse the 400 g can of white beans; expect about 240 g after draining. Deseed the red pepper and cut into 2 cm pieces. Peel the onion and cut into thin wedges. Peel and mince the garlic. Stir the tomatoes, ají panca, cumin, 80 ml water, remaining 0.5 tbsp oil and 0.25 tsp salt together in a bowl.

Combine and bake covered

Lower the oven to 200°C (400°F). Carefully fold the beans, pepper, onion, garlic and prepared sauce through the partly roasted sweet potato. Cover the dish tightly with foil and bake for 20 minutes, until the vegetables are tender and the beans are piping hot.

Concentrate the sauce

Remove the foil, stir gently and bake uncovered for another 5–10 minutes, until the sauce is thick but still moist and the sweet potato is easily pierced. Do not let the beans dry out into a hard crust.

Finish with lime and cilantro

Wash and chop the cilantro. Halve the lime, squeeze 1 tbsp juice from one half into the bake and cut the other half into wedges. Divide between two shallow bowls, scatter with cilantro and serve with lime wedges.

Ají panca and sweet potato give this original vegetable bake its Peruvian-inspired direction. Keep the bean portion covered for most of its oven time so the beans stay soft.

Ratings & comments

Loading reviews…