Prep time: 10 minutes
Cook time: 1 hour
Serves: 4

SWEET POTATO WITH HOMEMADE BAKED BEANS & FETA

Swapping a baked potato for a sweet potato will give you extra fibre, while the tomatoes in this dish provide a good dose of vitamin C. Double the recipe and you’ll have plenty left for lunch the next day.

This dish is: Low in fat, saturated fat and sugar • High in fibre and protein • High in vitamin A • A source of vitamin C, potassium and manganese

Each portion contains (% Reference Nutrient Intake):

475kcal	8.9g	4.3g	19g	1.7g
24%	13%	22%	21%	28%
Energy	Fat	Saturates	Sugars	Salt

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Ingredients

4 medium sweet potatoes
400g tinned chopped tomatoes

Contains vitamin C which can help protect your cells and helps keep them healthy¹
400g tinned, cooked haricot beans

Provides fibre which can help prevent constipation caused by your hormonal changes²
200g reduced fat feta cheese (vegetarian feta is available)

Other than mould-ripened soft cheeses, all other soft types of cheese are OK to eat during pregnancy, provided they're made from pasteurised milk³.
120g rocket
1 clove garlic
1 tsp paprika
1/2 tsp sugar (optional)

It is recommended to decrease the sugar you use in your cooking as eating too much sugar can contribute to a higher calorie intake, which can lead to weight gain⁴
Freshly ground black pepper
1/4 tsp salt
1 tbsp balsamic vinegar
Small handful basil leaves, roughly torn
2 tsp olive oil
1 tbsp lemon juice
Recipe contains the following allergens: milk. All nutritional claims based on analysis of one portion.

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Method

1. Preheat the oven to 200°C (fan-assisted).
2. Prick the sweet potatoes all over with a fork, and place on a baking tray in the oven for 45 minutes. Once finished, turn off the oven and leave them inside for a further 15 minutes.
3. While the potatoes are cooking, heat one teaspoon of olive oil in a saucepan over a medium heat, then add the garlic and fry for 1-2 minutes until soft.
4. Add the tinned tomatoes, paprika, salt, pepper and sugar (if using) to the pan, and cook for a few minutes before adding the beans.
5. Simmer for around 15 minutes, then add the balsamic vinegar, stir, and take off the heat.
6. Slice the potatoes open in a cross shape and press the sides until the flesh starts to push out. Spoon the baked beans on top, then the crumbled feta.
7. Serve with a drizzle of olive oil and basil on top, and a rocket salad dressed with lemon juice on the side.