Mung Bean stuffed sweets

Okay, a confession is needed. When we were making this a little doubt crept in. The beans looked mushy and we thought with all that soft sweet potato it was going to be a bit, well, bland. But then we tasted it. This is really good (modesty not a strong suit). There’s plenty of texture from the scorched skin of the potato and the crunch of the pecans. The onion gives it sharpness and the yoghurt a nice clean mouth feel. Yep. We love it. And it even tastes good cold, so keep some extra baked potatoes in the fridge for a late night supper or a rushed dinner after school. And did we mention, it’s healthy too!

Serves 4-6


  • 6 - Small to medium sized sweet potatoes, scrubbed well
  • 250g - Dried mung beans
  • 2tbsp - Finely chopped fresh dill
  • 1 - Lemon, juiced
  • 2tbsp - Extra virgin olive oil
  • 1 - Small red chilli, finely sliced
  • 1 - Red onion, finely sliced
  • 100g - Toasted pecans, roughly chopped
  • 100g - Plain yoghurt


  1. Preheat oven to 200 degrees Celsius
  2. Put the potatoes directly on the oven rack, with a foil lined baking sheet underneath to catch any drips
  3. Roast for approximately an hour until the skin is brittle and it feels like the flesh has pulled away from the skin (the skin will feel a little bubbly). Turn off the oven and leave the potatoes in there while you prepare the rest of the meal
  4. Bring a medium sized saucepan of water or stock to the boil and cook the mung beans for 20-30 minutes until tender
  5. Drain and let cool slightly before tossing with the olive oil, lemon juice and dill
  6. To assemble, cut a slit in the potato, top with the beans and a generous dollop of yoghurt. Finish by scattering the chilli, red onion and pecans on top