2 large orange flesh sweet potatoes
1 can butter beans
Baby plum tomatoes
Thin slices of red chilli
Half a lime
Turn the oven on at 200 degrees and line a baking tray with foil/parchment paper. Cut the sweet potato into half lengthways (I find cutting raw sweet potato somewhat of a struggle – any tips on an easy way to do this?!). Rub some olive into the skin and place on the lined baking tray.
Drain and rinse the can of butter beans and place on a non stick baking tray so it is levelled out. Add a teaspoon of smoked paprika and ground cumin, drizzle with some olive oil and season with salt and pepper.
Place the sweet potatoes and butter beans in the oven – I cooked my sweet potatoes for around 30-40 minutes and the butter beans for about 20 minutes.
Meanwhile cut the baby plum tomatoes lengthways and place them in a non stick frying pan with a drizzle of olive oil. On a medium heat sauté for about 8-10minutes. When soft and the sauces start running remove and set aside. In the same pan add a knob of butter and saute the baby spinach till about to wilt, add the tomatoes back in with the chopped parsley and red chillies and set aside.
Once the butter beans are ready (they will begin to dry out) mix this into the spinach and tomatoes and squeeze the juice of half a lime.
Once the sweet potato is cooked, remove and place skin side down on a plate. Fork the surface of the potatoes to mash them a little and crumble the feta cheese on top. Next add the spinach, tomatoes and butter bean mix and if you wish top with a runny fried egg.