Sweet Potato with Butter Beans Crunch
This Sweet Potato with Butter Beans Crunch is going to nourish your body and delight your taste buds. Sweet potatoes, with their naturally sweet and creamy texture, pair beautifully with the earthy richness of butter beans. Add a delightful crunch and a few creative toppings, and you’ve got yourself a dish that feels rich yet remains healthy.
Ingredients
Sweet potatoes
- 3-4 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
Butter Bean Crunch
- 1 can butter beans drained and rinsed
- 1 tbsp olive oil
- ⅓ tsp salt
- ½ tsp paprika
- ½ cup pomegranate seeds
- ⅓ cup chopped sun-dried tomatoes in oil (about 6-7 sun-dried tomatoes)
- ¼ cup chopped parsley
- ½ of whole orange juice (substitute for 2 tbsp lemon juice)
- 2 tbsp tahini to drizzle on top
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halfs with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- While the sweet potatoes are roasting, roast the butter beans until crispy. Combine butter beans with olive oil salt and paprika, mix and put to the lined baking tray. Roast until crispy for about 15-20 minutes in the same oven with sweet potatoes.
- Once the butter beans are cooked, transfer them to the bowl. Add pomegranates seeds, sun-dried tomatoes, parsley and orange juice. Mix well.
- Once the sweet potatoes are roasted, transfer them to a serving platter. Add the butter bean crunch on top of the sweet potatoes and drizzle with tahini. Serve it and enjoy!