BBQ Beans Stuffed Sweet Potatoes

Mira Weiner
Aug 31
3 min read

loaded slow baked sweet potatoes with all the trimmings!

Food has always been one of my favourite love languages. It’s a universal ritual – a way we connect, share, and interact across cultures. I grew up in the kitchen with my mom, who loved to cook – and I’ve been cooking up a storm ever since.

Food is community. Food is connection. Food is love. That’s one of the reasons I love Funky Ouma – a local, proudly South African brand started by a real-life Ouma and her daughter. Their herb-packed salts and spices are made with Himalayan salt – no preservatives, no artificial colourants, just real flavour from the farm. Today, we’re making one of my go-to midweek dinners – perfect for Meat-Free Monday or just getting more plants on your plate: slow-baked sweet potatoes, BBQ black beans, creamy avo guac, tangy cashew sour cream, and my mom’s quick-pickled red onions.

It’s hearty, wholesome, and full of flavour – and the best part? It keeps beautifully for leftovers too.

Ingredients for the sweet potatoes and BBQ beans

4 sweet potatoes
3 cups of black beans, cooked (roughly 2 tins, drained)
1 red onion, finely chopped
2 garlic cloves, grated
70g tomato paste
Generous amount of Funky Ouma BBQ spice (measure this with your soul)
Funky Ouma Olive oil for cooking

Ingredients for the cashew sour cream

1/2 cup raw cashew nuts, soaked in hot water for at least (20 min)
2 tbsp lemon juice
1 tbsp water
1 tbsp nutritional yeast
1/2 tsp onion powder
1/4 tsp garlic powder
Generous pinch of @funky_ouma black garlic salt

Ingredients for the creamy avocado guacamole

1 avo, remove skin + pip
1/4 cup fresh coriander leaves
1/4 cup lemon juice
Pinch of @funky_ouma chilli salt

Ingredients for the pickled red onions

1 red onion, thinly sliced

2-3 tbsp raw apple cider vinegar

A generous grind of @funky_ouma Pink Himalayan salt

To serve:

Fresh coriander

Method

Pre-heat the oven to 180C. Use a fork to prick your sweet potatoes and bake for at least an hour – more if you have more time. The longer they bake the sweeter they get. You can also pre-boil them first to save on time.
To make the pickled onions, which can also be done the day before, they just get better and better as they pickle. Add the red onion, apple cider and pink salt to a bowl. Mix well and set aside.
To make the beans, add olive oil to a pan and sauté the onions, add the garlic and continue to cook until the onions and garlic are beautifully soft.
Add the tomato paste and BBQ spice. Continue to cook until the mixture becomes jammy and thick. Add the black beans and a splash of water if needed.
To make the cashew sour cream, add all the ingredients into a high speed blender and blend until smooth and creamy. If you don’t have a high speed blender, you can use a Nutribullet but the cashew nuts will need to soak for at least two hours. This can be stored in the fridge and will last for 3 days if you don’t finish it before then.
To make the creamy avocado guacamole, add all the ingredients into a blender and blend until smooth and creamy. If you prefer a chunky guacamole, simply add everything to a bowl and give it a good mash with a fork.
To assemble, slice the sticky sweet potatoes open, load with the BBQ beans, top with guacamole, cashew sour cream, pickled red onions and fresh coriander. Enjoy!