Charcoal roasted sweet potato with creamed white beans

Serves 6 persons

6 medium sweet potatoes

Creamed white beans with goat’s cheese

2 tablespoons unsalted butter
40 g (11/2 oz) finely chopped shallots
1 tablespoon finely chopped garlic
1 tablespoon white wine vinegar
600 g (1 lb 5 oz/3 cups) large white beans, cooked 1 teaspoon finely grated unwaxed lemon zest
200 ml (7 fl oz/scant 1 cup) Vegetable Stock
200 ml (7 fl oz/scant 1 cup) double (heavy) cream 100 g (31/2 oz) soft goat’s cheese (chèvre)

To serve

parsley leaves
olive oil
sea salt flakes and black pepper

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.

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 col- our. Add the vinegar and stir a few times. Add the beans and lemon zest and 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 on a low heat until the cheese has completely melted.

3. Cut a lengthways incision into the sweet pota- toes. Hollow them out, trying to keep as much of the brown flesh inside the skin as possible without taking too much of the charred skin. Set aside.

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