Spinach White Bean Sweet Potato

Live life on the veg
Baked Sweet Potato:
4 sweet potatoes
Sweet Potato Toppings:
2 tablespoons olive oil
3-4 garlic cloves minced
10 ounces frozen chopped spinach defrosted
14 ounces canned beans
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper
1/4 cup sun-dried tomatoes
Tahini Sauce:
1/4 cup tahini
1/8 teaspoon garlic powder
1/8 teaspoon salt
Warm water
Baked Sweet Potato:
Preheat the oven to 400ºF.
Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
While the sweet potatoes are baking, prepare the toppings.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.
Tahini Sauce:
In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.
Stuffed Sweet Potatoes:
Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.
Credit: Live Kitchen

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