Sweet potatoes make the perfect mid-week supper. Particularly following a day at work as they’re much quicker to bake than traditional jacket potatoes. After less than an hour I find they’re ready – squidgy and oozing caramel, giving me enough time to prepare the filling whilst they’re in the oven.
The sweetess of the fluffy amber flesh is complimented perfectly by spinach, which I like to douse in garlic, mix with black beans and smother in avocado dressing – like an alternative jacket potato with baked beans and cheese.
Ingredients (serves 2):
- 1 large or 2 small sweet potatoes per person
- 1 x 400g tin black beans, drained
- 1 x garlic clove, crushed
- 100g baby leaf spinach
- 1 x avocado
- 2-3 spring onions, roughly chopped
- Squeeze of lemon juice
- Olive oil
- Small bunch of coriander
- Half a green chilli
Prick the sweet potatoes with a fork and place in the oven at 200C for 50 minutes to one hour.
Meanwhile, prepare the avocado dressing. Scoop out the flesh of the avocado and purée in a food processor with the spring onions, coriander, green chilli, squeeze of lemon juice and a drizzle of olive oil until smooth.
In a saucepan, heat a splash of olive oil and start to gently cook the garlic. Add the beans and spinach until cooked through and the spinach is wilted down.
When the potatoes are cooked, slice in half lengthways and top with the spinach and beans mixture. Spoon the avocado on top and serve.