Roasted sweet potatoes with black beans

Ingredients

• Sweet potatoes (raw)500g
• Black beans (drained)240g
• Plain yogurt (raw)100g
• Lemon juice (raw)15ml
• Ground cumin (dry)2g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Heat the oven to 210°C. Scrub 500g sweet potatoes and cut into 2cm-thick wedges, leaving edible skin on. Toss with 15ml olive oil, 2g ground cumin, 3g salt and 1g black pepper. Arrange in one layer with a cut side against the tray.
2. Roast for 30–35 minutes, turning after 20 minutes, until a knife slides into the centre and the flat faces brown. If tips darken early, lower the oven to 190°C; if pale and wet, separate crowded wedges onto another tray.
3. Warm the beans during the final minutes of roasting. Heat 240g black beans in a saucepan over medium-low heat with a splash of processing water for 5 minutes until steaming. Mash a few to bind the topping and leave the rest whole.
4. Mix 100g plain yogurt with 15ml lemon juice in a cold bowl. Divide the wedges and hot beans between plates and spoon the yogurt over just before serving. Keep leftover yogurt separate from hot components.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.