===== Firecracker Baked Sweet Potatoes ======

  * 4 medium sweet potatoes
  * olive oil
  * flakey salt
  * Sichuan peppercorns

== Creamy Chili Crisp ==

  * 50g tahini
  * 2 tbsp chili crisp
  * juice of 1/2 a lemon
  * salt to taste
  * water (to loosen)

== Spicy Spinach Cannellini ==

  * 2 tbsp olive oil
  * 2 large cloves of garlic, finely sliced
  * 1 can cannellini beans, drained
  * 100g baby spinach
  * 1 tbsp chili crisp

Use a fork to pierce the sweet potatoes. Drizzle a little olive oil over the sweet potatoes and rub it into the skins, then rub a little salt on them. Put the potatoes in the roasting tin (halve if they're too big) and roast for 40-45 minutes until soft and tender.

Mix tahini, chili crisp, a little salt and lemon juice. Add a little water to reach a viscous pouring consistency.

Fry garlic in olive oil until it just starts to brown. Add the cannellini beans and stir for 2-3 minutes to cook through. Add the spinach to the pan and stir for 1 minute until quite wilted. Add the chill crisp and stir to combine.

Serve potatoes halved, with spinach cannellini on top, drizzled with the sauce.