This recipe was published in the December 2025 issue of 5 Ingredients, 15 Minutes.
No need to prep or cook meat to stuff your veggies—legumes do the job perfectly! Here, the Clark red beans steal the show.
4 servings
Ingredients
Preparation
Preheat the oven to 205°C (400°F).
Pierce the sweet potatoes several times with a fork, then place them on a plate. Microwave on high for 10 to 12 minutes, turning halfway through, until tender.
Cut the sweet potatoes in half lengthwise and scoop out a little flesh with a spoon to create cavities.
Place the sweet potato halves on a parchment-lined baking sheet. Spoon the red beans with sauce into the cavities. Season with salt and pepper. Top with cheddar.
Bake for 10 to 12 minutes, until the cheese is melted and the beans are heated through.
Before serving, garnish with green onions and toasted sesame seeds.
Tip:
Add a dollop of sour cream or Greek yogurt before serving for extra creaminess.
Where to find our beans
Our classic canned beans are available in most supermarkets in the canned goods section.
