Can't believe you've never just had them baked! They're epically nice
I made a stew the other night with butternut squash that I'm sure would work fine with sweet potato too, it was a 'whatever is in the cupboard' job. (Serves 4-6)
1. Brown some garlic and a chopped onion.
2. Add chunks of sweet potato chopped into 1-inch-odd cube chunks. (2 should do it)
3. Cook for a bit.
4. Add a tin of lima beans, a tin of black beans and stir.(Chickpeas would work too)
5. Add half a pint of water and a tin of coconut milk.
6. Throw in a bunch of curry powder, chili powder, ginger and a sprinkle of salt and pepper.
7. Let it simmer for 20 minutes or so until potato is tender and sauce is thickening.
Serve with cous-cous made as follows:
1. Pour off a bit of the juice from the pan, add a splash of water, bring to the boil then add the cous-cous and let it sit covered for 10 minutes to fluff up. Add in chopped fresh red/orange pepper, mango and spring onion and stir it all up.
Serve!
