Baked sweet potato with white beans, spinach and pesto

Baked sweet potato with white beans, spinach and pesto

By
From
Digestion
Serves
1

This is comfort food in my eyes. There is a wonderful satisfying, addictive quality about it. A perfect winter supper, with masses of fibre and – most importantly of all – masses of flavour!

Ingredients

Quantity Ingredient
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

Method

  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. Easy peasy!

Note

  • Best for constipation.
Tags:
health
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