Potatoes · FIRST EDITION

Sweet potatoes with lemon tahini beans

Soft roasted sweet potato halves with creamy white beans and a lemon tahini sauce.

50 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

The comfort of a jacket potato, with a savoury sesame dressing in place of butter.

Here’s how.

1
Prepare the potatoes
Heat oven to 220°C / 425°F (200°C fan). Halve sweet potatoes lengthways, rub cut sides with oil and salt, and place cut-side down on a lined tray.
2
Roast until soft
Roast for 35–40 minutes, until completely tender when pierced. Thick potatoes may need longer.
3
Make the topping
Warm beans with a splash of water in a saucepan. Add spinach and stir until wilted. Whisk tahini, half the lemon juice and measured warm water in a separate bowl.
4
Bring it together
Turn potatoes cut-side up and lightly fluff the centres. Top with beans and greens, spoon over tahini sauce and add remaining lemon to taste.

Use similarly sized potatoes so both halves finish at roughly the same time.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.