Day 1 of the Challenge
Sweet potatoes with spicy kidney beans and yoghurt sauce
Cooking without sugar may sound like a lot of work, but this spinach ricotta tart with sweet potato proves the opposite. No puff pastry is used here. The preparation is incredibly fast and then you can let the oven do the rest of the work! This recipe is a variant with ricotta and cannelloni beans (white beans). You can also make the tart vegan by using double the amount of beans and leaving the ricotta out. If you do not like beans, you can also use double the portion of ricotta.
For a medium sized tart (4-6 servings)
200 g of fresh spinach
500 g ricotta
1 can of cannelloni beans (note the ingredients, choose a sugar-free version)
a handful of fresh parsley
6 leaves sage
a good pinch of salt
a good pinch of nutmeg
1 medium sweet potato
Food processor for shredding
Preparation Preheat oven to 160 ° C. Drain the white beans and rinse with water. Finely chop parsley and sage. Then in a food processor mix eggs, ricotta, beans, spinach, parsley, sage, salt and nutmeg. Run the machine for a few seconds (starting with the lowest setting) until everything is well mixed and the spinach leaves are chopped into small pieces. Lay out a baking tin with baking paper and add the mixture from the food processor.
Then peel the sweet potato and cut into thin strips with the peeler. Season the sweet potato strips with a little olive oil, salt and pepper. For a quick tart simply place the sweet potato strips on top of the tart mixture – these will automatically sink into the cake when baking. If you have a little more time, you can place the stripes nicely in circles on the tart mixture (as I did in the photo).
Bake the cake for 1 hour and 15 minutes at 160 ° C.