|450 g g||sweet potatoes sweet potato|
|peeled and cut into medium slices|
|2 tbsp tbsp||maple syrup maple syrup|
|1 tbsp tbsp||olive oil olive oil|
|2||red onions red onion|
|2 tsp tsp||tikka powder tikka powder|
|800 g g||tomatoes tomato|
|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|
Sweet potato pie with spiced butter beans
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.
- 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.
- 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.
- Preheat the grill to high.
- 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.
- 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.
- To serve, spoon over the remaining yoghurt and garnish with mint leaves.