• Preheat oven to 200°C

Prepare the sweet potatoes

• Use a fork to pierce the sweet potatoes.
• Drizzle a little olive oil over the sweet potatoes and rub it into the skins, rub a little salt around the sweet potatoes.
• Put the sweet potatoes in the roasting tin and roast for 40-45 minutes until soft and tender.

Prepare the creamy chilli crisp

• Halve the lime and squeeze the juice into a small bowl.
• Add the tahini, chilli crisp, and a little salt, then stir to combine.
• Add a little water to reach a viscous pouring consistency.

Prepare the spinach cannellini

• Peel and finely slice the garlic.
• Drain, rinse, and pat dry the cannellini beans.
• Warm the olive oil in a frying pan over medium heat, add the garlic, and fry until aromatic and golden.
• 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 wilted.
• Pour over the chilli crisp and stir to combine.

Finish and serve

• Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife.
• Drizzle a little olive oil, sprinkle a little salt, and a tiny pinch of Sichuan pepper over the steaming flesh of the roasted sweet potatoes.
• Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out.
• Spoon the Spinach Cannellini over the sweet potato, drizzle the Creamy Chilli Crisp over the spinach cannellini, garnish with sesame seeds, and serve immediately.