Fondant Sweet Potato with Butter Beans and Fried Mushrooms
By M&S Food
Published on 28 August 2024
This colourful plant-based dish, made by chef April Jackson on M&S’s Cooking with the Stars, is as flavourful as it is filling. Plating up all the elements feels like putting the final touches to a work of art – an absolute feast for the senses.
Time and servings
2 hrsTotal time
6Servings
45 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 3 large sweet potatoes, peeled
- 3 tbsp olive oil
- 4 tbsp vegan butter
- 1 garlic bulb, cloves peeled and bashed
- 9 fresh sprigs thyme
- 300ml vegetable stock
- 25g flat leaf parsley, leaves roughly chopped
- 0.5 lime, juiced
- 3 drops tabasco, to taste
- 100ml M&S garlic infused olive oil
- 400g tin butter beans
- 1 lemon, zest and juice
- 2 medium courgettes, trimmed and peeled to ribbons
- 25g granulated sugar
- 15g ginger, peeled and cut into thin matchsticks
- 1 scotch bonnet chilli, halved
- 1 tsp ground all spice
- 150ml cider vinegar
- 1 litre vegetable oil, for frying
- 300ml fresh orange juice
- 200ml lime juice
- 60g cornflour
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
- 1 tbsp all-purpose seasoning
- 1 tbsp smoked paprika
- 1 tsp garlic powder garlic powder
- 300g shiitake mushrooms
Method
Step 1
Heat the oven at 180°C/ 160° fan/ gas 4. Slice the sweet potatoes into rectangular slabs approx. 3cm thick. You’ll need 12 slabs in total, so 4 from each sweet potato.Step 2
Heat a large ovenproof pan over a medium heat and add the olive oil and butter. Once melted, add the sweet potato and cook for 8-10 mins on each side until golden. Turn the heat down and add garlic, thyme, stock and season.Step 3
Carefully transfer the pan to the oven and cook for 30 mins, turning the potato halfway through.Step 4
Meanwhile, make the parsley oil by adding the parsley to a mini food processor or blender with the lime juice, tabasco and 50ml Garlic Infused Olive Oil. Blend until smooth. Season to taste then set in a fine mesh sieve to strain over a jug, mix with the remaining 50ml garlic oil and set aside.Step 5
Next, place the butter beans including the liquid, lemon juice and seasoning into a clean blender and blitz until smooth. Set aside and keep at room temperature.Step 6
Put the courgette ribbons in a heatproof bowl. Put the sugar, ginger, chilli, allspice and vinegar into a pan with a pinch of salt and 60ml water. Set over a medium heat and stir until the sugar has dissolved then bring to a boil.Step 7
Put the pan into a large heatproof bowl filled with cold water and ice to cool quickly, making sure none of the water flows into the pan.Step 8
Pour the cooled spiced vinegar over the courgette, cover and set aside.Step 9
For the mushrooms, pour the vegetable oil into a large pan so it’s 1/3 full. Heat to 175°C.Step 10
Mix the orange and lime juice in a jug.Step 11
In a shallow bowl, stir together the cornflour, turmeric, ground ginger, all-purpose seasoning, paprika, garlic powder and seasoning.Step 12
Submerge the mushrooms into the juice mix and then toss to coat in cornflour mixture, tapping off any excess.Step 13
In batches, fry the mushrooms for 4-5 mins, until golden and crisp. Remove with a slotted spoon and set aside on kitchen paper. Sprinkle with a pinch of lemon zest, season and repeat with the remaining mushrooms.Step 14
Drain the courgette ribbons and roll into loose scrolls.Step 15
Spoon butter bean sauce over the base of the plates then top with sweet potato, courgette and mushrooms. Dot with parsley oil and sprinkle with remaining lemon zest to serve with remaining sauces on the side.