| 1.
Preheat the oven to 375F/190C. Scrub the sweet
potatoes and piece the skin of each potato with a
sharp knife several times. Arrange on a baking
sheet and bake in the preheated oven for 1-1 1/4
hours, or until soft and tender when pierced with
the point of a sharp knife. Keep warm.
2.
When the potatoes are cooked, bring a pan of water
to a boil, add the fava beans and corn, and return
to a boil. Reduce the heat, cover, and let simmer
for 5 minutes. Trim the green beans, cut in half,
and add to the pan. Return to a boil, then reduce
the heat, cover, and let simmer for 3 minutes, or
until the green beans are just tender.
3.
Blend the oil with the vinegar in a small bowl and
season to taste with pepper. Drain the corn and
beans, return to the pan, ad the tomatoes, and
pour the dressing over. Add the torn basil leaves
and mix well.
4.
Remove the sweet potatoes from the oven, cut in
half lengthwise, and open up. Divide the corn and
bean filling between the potatoes and serve at
once, garnished with basil leaves.
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