Sweet potato & butterbean traybake

Sweet potato & butterbean traybake
Sweet Potato & Butterbean Traybake

It’s the 8th of January and surprisingly my 2018 health goals haven’t gone out the window just yet. Me and my new Fitbit are getting on famously, although I decided not to tell it about the giant pizza and two bottles of wine I guzzled last Friday. What? Every couple have their secrets and besides, I’m of the belief that if you don’t remember doing something, then it probably didn’t happen — even if you found the evidence in the morning and decided polished off what you didn’t eat the night before.
So lets kick off another week with this rather marvellous traybake. Oh I do love this recipe, mainly because it’s cheap and takes minimal effort (my kind of food). So sit back, relax and let the oven do all the hard work for you.


Sweet potato & butterbean traybake
Serves 2 / Hands on time 5 mins / Total time 55 mins / V Gf Df 🌶
1 medium sweet potato, chopped into chunks
1 can butterbeans, rinsed and drained
3 roasted jar peppers, roughly sliced
100ml vegetable stock, I use Knorr
1/2 tsp smoked paprika
2 eggs
Handful of fresh coriander, roughly chopped
2 tsp extra virgin olive oil
Greek yogurt to serve (optional)

TIP: You can use any canned beans you like in this recipe and almost any veg, just bare in mind that cooking times may vary. 

Method
1. Preheat your oven to 220°C/200°C fan/400F/gas mark 7.
2. Cut your sweet potato into chunks and roughly sliced your roasted jar peppers. Rinse and drain your butterbeans before pouring them into a large deep baking tray or casserole dish. Add the sweet potato and the peppers before pouring over 150ml of vegetable stock. Season well with salt and pepper and sprinkle over the smoked paprika. Give it all a good stir.

3. Bake in the oven for 45 minutes or until the sweet potato is soft. Remove from the oven and using a spoon, create space for two eggs. Crack the eggs into each space before baking for a further 5-6 minutes in the oven (I say 5-6 minutes because 5 minutes will give you an almost cooked egg, whereas 6 minutes will give you an over done one! I remove the traybake from the oven after 5 minutes and carefully inspect the eggs and go from there. In my expense, 5 and a half minutes does the trick).
4. Remove from the oven, sprinkle with fresh coriander and scoop into bowls topped with a dollop of yogurt and drizzle of extra virgin olive oil. Delicious.

Sweet potato & butterbean traybake
Sweet Potato & Butterbean Traybake

If you’ve had a go at making my traybake or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

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