Don’t underestimate the delicious power of chilli sweet potatoes!


Sometimes it’s easy to forget about the versatility of the humble sweet potato.
Don’t get us wrong. We love sweet potato fries but we wanted to share more of a nutritious spicy meal that’s filling and simple to make. Works really well with a barbecue.

These ingredients and quantities make enough for 6 sweet potatoes:

2 tbsp olive oil
1 onion
2 peppers
1 courgette
1 chilli
3 garlic cloves
1 tin kidney beans, drained
1 tin sweetcorn
1 tin tomatoes
3 tbsp tomato puree
2 tsp cumin, ground
2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp each salt and pepper
3-6 sweet potatoes
Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200C/400F. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt. Thank you bos kitchen

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