3 Ways With Potatoes

Turn everyday ingredients into something special with these inventive recipes

- Rebecca Woods

Sweet potato and bean chilli tacos

45 MINUTES | SERVES 6-8 | EASY | LC

This makes quite a big pan but is easily halved and also freezes really well.

olive oil 3 tbsp

onion 1 large, diced

garlic 3 cloves, finely chopped

red chilli 1, finely diced, plus extra sliced to serve (optional)

ground cumin 1 tsp

sweet smoked paprika 2 tsp

ground cinnamon 1/2 tsp

cayenne pepper 1/2-1 tsp

star anise 2 sweet potatoes, 700g, peeled and cut into 2cm chunks

chopped tomatoes 2 x 400g tins

tomato purée 1 tbsp

red kidney beans 400g tin, drained and rinsed

black-eyed beans 400g tin, drained and rinsed

roasted red peppers from a jar 2 large, drained, rinsed and sliced

soft dark brown sugar 1 tbsp

small tortillas 12-16, to serve

shredded lettuce, grated cheese and soured cream to serve

Heat the oil in a large pan and cook the onion for 5 minutes or until beginning to soften. Add the garlic, chilli and spices, and cook for 2 minutes. Add the sweet potatoes and stir so they’re coated in the oil. Tip in the tins of tomatoes, then fill each can a third full with water, swill them around and tip it into the pan. Stir in the tomato purée.

Bring to a simmer and cook for 20 minutes, uncovered, until the sweet potato is close to tender and the sauce is thickened. Stir frequently and, if it starts to catch, add a splash of water.