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Sweet Potato Pie

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Ingredients

450 g g sweet potatoes sweet potato
peeled and cut into medium slices
2 tbsp tbsp maple syrup maple syrup
or honey
1 tbsp tbsp olive oil olive oil
2 red onions red onion
finely sliced
2 tsp tsp tikka powder tikka powder
800 g g tomatoes tomato
chopped
4 tbsp tbsp dark balsamic vinegar dark balsamic vinegar
800 g g butter beans butter beans
drained and rinsed
100 g g baby spinach baby spinach
150 ml ml Greek yoghurt Greek yoghurt
10 mint mint
chopped
salt salt
peppers pepper

Sweet potato pie with spiced butter beans

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0:45 min
(40)

Method

Using sweet potato slices instead of pastry makes this a great gluten-free alternative to a pie. For a meaty version, brown some mince alongside the onion and simmer for an additional 30 minutes before grilling.

Enjoy with a glass of our Cimarosa Californian Zinfandel Rosé.

  1. Bring a pan of salted water up to the boil and add the sweet potato and maple syrup, cooking until tender. Drain and set aside, keeping warm until ready to serve.
  2. In a separate pan, heat the olive oil and add the onion, curry powder and a pinch of salt. Cook for 5 minutes until softened, then add the balsamic vinegar and tomatoes. Cook for a further 10 minutes, adjusting the seasoning to taste.
  3. Preheat the grill to high.
  4. Add the butter beans and spinach to the pan and cook for a few more minutes, until the beans have warmed through and the spinach wilts.
  5. Transfer to an ovenproof dish and top with the sweet potato slices. Spread two thirds of the yoghurt over the top and grill until golden.
  6. To serve, spoon over the remaining yoghurt and garnish with mint leaves.

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