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  • Sweet Potato & Butterbean Stew
Sweet Potato and Butterbean Stew

Sweet Potato & Butterbean Stew

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    4 serving

Prep time:

Cook time:

Serves: 4

Cook's Note

Canned whole peeled plum tomatoes are often far juicer and cheaper than ready-chopped ones. Just snip them in the can, using a pair of scissors.

 

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Ingredients

  • 450g sweet potatoes, peeled and cut into thick slices
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 tsp cumin seeds
  • 400g peeled whole plum tomatoes, chopped
  • 1 splash balsamic vinegar
  • 400g canned butterbeans, drained and rinsed
  • 1 handful fresh spinach, (or Swiss chard)
  • 150ml Greek-style yogurt
  • 1 handful fresh mint, to garnish

Method

Step 1

Cook the sweet potatoes and maple syrup in a large wide pan of boiling salted water for 10 minutes until tender, but not too soft. Drain well, and set aside to keep warm.

Step 2

Meanwhile, heat the oil in a large wide pan or deep frying pan over a low heat. Add the onion, cumin seeds, and a pinch of salt, and sweat for about 5 minutes until the onion is soft and translucent. Tip in the tomatoes, including any juices, and the balsamic vinegar, and cook for about 10 minutes. Taste, and season with salt and black pepper.

Step 3

Add the butterbeans, and simmer for a further 5 minutes, then stir through the Swiss chard or spinach. Cook for a couple of minutes more until the leaves just wilt. Remove from the heat, and top with the sweet potatoes. Preheat the grill to hot.

Step 4

Transfer to an ovenproof dish, top with yogurt, and grill until golden. Garnish with mint leaves.

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