Directions

• Preheat the oven to 200 °C.
• Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil, then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
• Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
• Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chilies.
• Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
• Add the coriander stalks, chilies and spices and cook for a further 5 to 10 minutes, or until softened and starting to caramelize, stirring occasionally.
• Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
• Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it and add a splash of water to loosen, if needed.
• Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
• Finish with a squeeze of lime or lemon juice to taste, then scatter over the remaining coriander.
• Delicious served with yoghurt or sour cream, guacamole and rice, or tortilla chips.