Sweet potatoes, with their sweet flavour and creamy orange flesh, are a yummy and nutritious alternative to ordinary potatoes. Packed with vitamins C and E and beta carotene, these cheesy bean and potato pots are a great thing to serve your chidren.


  • 3 sweet potatoes

  • 2oz butter

  • 3oz Cheddar cheese

  • 3oz frozen broad beans

  • ½ small onion, finely chopped

  • 1oz chopped flat-leaf parsley

  • 6oz breadcrumbs

  • 2 tsp salt

  • 2 tsp ground black pepper

  • 1 egg, beaten

  • 7oz plain flour

  • 2 fl oz olive oil


  • 1.

    Peel and steam the sweet potatoes until cooked, approximately 10 minutes

  • 2.

    Mash the sweet potato and add the butter and cheese

  • 3.

    Add the broad beans, parsley, onion, breadcrumbs, salt, pepper and egg and combine

  • 4.

    Add the flour and mix until you have a dough-like consistency

  • 5.

    Oil 6 ramekins and fill with the potato mix

  • 6.

    Allow to rest for 6-8 minutes, then bake for 20-25 minutes at 180c. Serve with green salad

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 255kj
  • Fat Total 12g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 30g
  • Sugar 2g
  • Sodium 216mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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