10 minutes to prepare, 1hr to cook
Serves: 4

Ingredients:
4 red-fleshed sweet potatoes
1 cup frozen fava beans
3/4 cup frozen corn kernels
4 pz/115g fine long green beans
5 oz/140g fresh tomatoes, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar freashly ground black pepper
2 tbsp torn fresh basil leaves, plus extra leaves to garnish

1. Preheat the oven to 375F/190C. Scrub the sweet potatoes and piece the skin of each potato with a sharp knife several times. Arrange on a baking sheet and bake in the preheated oven for 101 1/4 hours, or until soft and tender when pierced with the point of a sharp knife. Keep warm.

2. When the potatoes are cooked, bring a pan of water to a boil, add the fava beans and corn, and return to a boil. Reduce the heat, cover, and let simmer for 5 minutes. Trim the green beans, cut in half, and add to the pan. Return to a boil, then reduce the heat, cover, and let simmer for 3 minutes, or until the green beans are just tender.

3. Blend the oil with the vinegar in a small bowl and beans, return to the pan, add the tomatoes, and pour the dressing over. Add the torn basil leaves and mix well.

4. Remove the sweet potatoes from the oven, cut in half lengthwise, and open up. Divide the corn and bean filling between the potatoes and serve at once, garnished with basil leaves.

Nutrition Facts:

Calories 360kcal
Protein 11.2 g
Carbohydrates 70.3 g
Sugar 22.4 g
Fat 5.81 g
Saturates 1.04 g
Fiber 14.67 g
Salt 0.26 g