Updated: Jun 4
Recipe contributed by Stuart Cumner "A friend passed along this Topped Sweet Potato recipe largely taken from the book, Deliciously Ella Every Day, by Ella Woodward."
1 medium sweet potato
6 mushrooms, sliced thinly
3/4 cup blackbeans, drained and rinsed
1/2 tsp chili flakes
1 tsp coriander
3 garlic cloves, crushed
salt and pepper
1 small avocado, peeled and sliced
2 tsp tahini
2 tsp olive oil
1 tsp honey
juice of 1 lime
Prick the sweet potato with a fork, wrap it in foil and cook in the oven at 425 F for one hour.
Make the topping by cooking the mushrooms, beans, chili flakes, coriander, garlic, olive oil, salt and pepper in a frying pan for about 5 minutes.
Make the dressing by whisking together all dressing ingredients.
Once the potato is cooked cut it open, add the topping, then a sliced up small avocado, and the dressing.
It is ready for eating!