Crispy baked sweet potato with curried white beans

Jarred beans are lovely and creamy and soft, which makes this a real melt-in-the-mouth taste sensation of a dinner. It’s also super simple.

Ingredients

  • 1 very large sweet potato (half for each person)
  • 400g (ish) of jarred white beans
  • Half a teacup of frozen chopped shallots or onions
  • 2 tablespoons of curry powder
  • Half a teaspoon of dried chilli flakes
  • Olive oil for frying
  • Large handful of fresh spinach
  • 4 tablespoons of full fat creme fraiche
  • Sea salt
  • 2 tablespoons of tomato purée
  • Feta cheese for crumbling

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

This is an air-fryer recipe but if you don’t have one then bake the sweet pot in the oven until it’s cooked through, and crispy on the outside. So, air-fry the sweet potato on the highest setting (if your machine has options set it to the ‘bake’ option); it’ll take about 30-40 mins.

Mean time make the beans. Fry the shallot or onion in olive oil until translucent, then add the chilli flakes, curry powder and sea salt. Stir and cook for a minute or two. Now add the beans, creme fraiche, tom purée and sea salt – stir and simmer for five minutes until the beans are hot. Then add the fresh spinach and stir it through, it will naturally wilt.

When the potato is cooked, split it between two of you and top with the cooked curry beans, a few chilli flakes and a little crumbled feta.

Serve with a beautiful salad containing red onion and fresh herbs

Nutrition Info

Beans are a great source of protein and fibre to keep your blood sugar steady, feed you happy gut microbes and build and repair your body.

 

Good honest nutrition

Eat beans not beings

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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The key is not to overcook the courgettes; cut them chunky and yes soften them but not to a mush, they must retain some bite.
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