CHARCOAL-ROASTED SWEET POTATO with creamed white beans

EXPEDITIONARY STORESThis is one of the dishes I love to take out into the woods with me. Fill a vacuum flask with the creamy beans and bring a raw sweet potato for the camp fire.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Light the barbecue (grill). Pierce the sweet potatoes in a few places using a cocktail stick (toothpick) then place them straight onto the glowing charcoal. This can even be done while the charcoal is still burning. Roast the sweet potatoes until the skin has charred completely and they are soft inside, around 20 minutes. Set aside to cool.

Step 2

2 Dollop the butter into a saucepan and put on a medium heat. Add the shallots and garlic and fry until soft without taking on any colour. Add the vinegar and stir a few times. Add the beans and lemon zest, continue to stir until everything is thoroughly combined. Add the Vegetable Stock, cream and goat’s cheese, reduce the heat slightly and leave to simmer until the cheese has completely melted.

Step 3

3 Cut a lengthways incision into the sweet potatoes. Hollow them out, keeping as much of the brown flesh inside the skin as possible without taking too much of the charred skin. Set aside.

Step 4

4 Pour the creamy beans into bowls, generously spoon the sweet potatoes over these and top with parsley, olive oil, salt and pepper.