“This is comfort food in my eyes. There is a wonderful satisfying, addictive quality about it. A simple meal, with masses of fibre and – most importantly of all – masses of flavour.”
• 1 medium-sized sweet potato
• 2 handfuls baby spinach
• 1 tablespoon olive oil
• 300g cooked butter beans, (from a can is fine, drained and rinsed)
• 2 tablespoons pesto
1 Preheat the oven to 200°C.
2 Pierce the sweet potato using a knife or skewer, then place on a baking tray and bake for an hour. OK, they take a while, but are so worth it!
3 Sauté the spinach in the olive oil, until it wilts. Stir in the beans and pesto. Mix well.
4 Split the baked sweet potato and top with the bean mixture.
Recipe courtesy of Dale Pinnock, extracted from Digestion. © Quadrille