Page 185 - CMC Recipe Book

Method
Preheat the oven to Gas 6/200°C.
Peel and chop the sweet potato in to bite sized chunks and place on a baking sheet. Sprinkle with cayenne, cumin, salt & pepper. Drizzle with oil and roast for approx 45 minutes.
Peal and roughly chop the onion. Halve, deseed and roughly chop the peppers and finely slice the garlic. Chop the coriander.
Heat some oil in a pan and fry the onions, peppers & garlic.
Add the chilli powder & coriander and cook for a further 5 mins.
Add the beans and chopped tomatoes. Bring to the boil then simmer for 25-30 minutes. Add a splash of water to loosen if needed.
Stir in the roasted sweet potato and season if required.
Serve with natural yoghurt or guacamole.