Spicy, crispy and sweet. Our sweet potato and chilli bites are the perfect accompaniment to cold drinks on a summers evening with friends or make a tasty meal served with salad or vegetables.

Baking these bites will give you a sweet crust with a creamy centre. Perfect with my Mums chilli jam, search out the best you can find or mash an avocado with fresh chilli's and cream cheese.   

Ingredients:

200g of sweet potato unpeeled and chopped.

100g of chickpeas (I used the organic cartons ready to eat).

1 tbsp. olive oil.

1 small onion finely chopped.

2 garlic cloves finely chopped.

1 tsp of ground turmeric.

1 tsp of ground cumin.

1 red chilli finely chopped.

2 tbsp. of tahini or peanut butter.

Juice of a lemon.

A handful of coriander leaves chopped.  

1. Steam your sweet potato chunks for about 20 minutes.
2. Heat your oil in a pan and gently fry the onions and garlic until soft.
3. Add the turmeric, cumin and chilli and fry for a further 2 minutes.
4. Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6.
5. In a blender whizz together your sweet potato, chickpeas, lemon juice, tahini or nut butter and coriander. Don't blend to a pulp, keep some texture in your mixture.
6. Tip this into a big bowl and stir in your onion mix from the pan.
7. Roll the mixture into even sized balls and place onto a greased baking tray.
8. Bake for about 20 minutes and serve with a tasty dip.