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

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

• 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.