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Gutstronomy: baked sweet potatoes with borlotti stew

Try this rich, hearty stew that is deliciously warming and easy on the gut from Patrick Holford’s vastly updated, expanded and revised edition of his bestselling book: Improve your Digestion. 

Serves 2


2 large sweet potatoes
A little medium olive oil (not extra virgin)
1 tbsp coconut oil or olive oil
2 cloves garlic, crushed
1 large red onion, diced
100 g mushrooms, sliced
2 tbsp tomato puree
400 g can plum tomatoes
400 g can borlotti beans, rinsed and drained
½ tsp reduced-salt vegetable bouillon powder
½ tsp herbes de Provence, or to taste

Freshly ground black pepper


  1. Preheat oven to 200 °C/400 °F/Gas 6. Prick the sweet potatoes all over. Rub with a little oil and put on a baking tray. Bake for 1 hour or until soft all the way through when pierced with a knife.
  2. Meanwhile, prepare the stew. Heat the oil in a pan over a medium heat and cook the garlic and onion gently for 2 minutes, then add the mushrooms and cook for 5 minutes or until fairly soft.
  3. Add the remaining ingredients and simmer for 5-10 minutes to allow the vegetables to soften and the sauce to thicken. Check the seasoning and adjust if necessary.
  4. Open up the baked sweet potatoes and spoon the stew inside.

For more delicious, gut-friendly recipes get your hands on a copy of Improve your Digestion by Patrick Holford, available from all leading bookstores nationwide.