In a small oven proof baking dish coat the sweet potato with 2 tbs of olive oil and sprinkle with salt. Place in a hot oven to cook for approximately 30 - 45 mins or until cooked through and golden brown on the outside.
While potatoes are in the oven roughly dice the onion and fry in a saucepan with the remaining olive oil and garlic. When the onion is just begining to caramelise add the drained tin of cannellini beans and allow to heat through. Add the tomato and basil. Once it is boiling reduce heat and allow to simmer for 10 minutes and remove from heat.
The potato should be slightly wrinkled when done, remove from oven and place on plates. Slice the potatoes down the centre and fill with the cannellini bean mix. Sprinkle with parmesan cheese.
In this recipe I have used tinned cannellini beans and tomato but fresh ingredients would provide a more authentic taste.
Makes a good side for meat eaters next to lightly seasoned chicken or beef. Alternatively sprinkle some fried diced bacon on top.