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Camote relleno de lenteja

Loaded sweet potatoes with spicy slaw

Sweet potato and baked beans with bbq sauce topped with red cabbage salad with chipotle dressing.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6


  • 4 sweet potatoes
  • 5 cups purpule cabbage 1 cabbage head
  • 1 1/2 cup cooked black beans or one can
  • 1/3 cup Veganaise
  • juice of half a lemon
  • 1/4 or 1/2 teaspoon chipotle powder
  • 1/4 cup barbecue sauce
  • sea salt freshly ground black pepper


  • Pre heat the oven to 375 degrees. Cut the sweet potatoes in half, and put the cut side down. Put them in the oven and leave them there until smooth when pinched with a fork. When the potatoes are cooked, turn off the oven and leave them there until they are a bit caramelized. Do not take your eyes off them, you do not them to burn. In a skillet heat the beans with bbq sauce. Adjust salt and pepper, taste them, I will sometimes add a bit of chipotle while being heated. mean while slice as thin as possible the cabbage, I use the slicing disk of a food processor. Mix veganaise with lemon juice, a pinch of salt and chipotle powder. Mix cabbage with dressing just before serving. To prepare the sweet potatoes add one or two tablespoons of beans on the center and top with the cabbage salad.


I use Veganaise instead of mayonnaise. Mayo has egg and other ingredients that we do not eat at home, but you could substitute if you prefer. The chipotle powder can be substituted for canned chipotle in adobo sauce.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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