Preheat oven to 200°C

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.

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.

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.

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.