Chipotle roasted sweet Potatoes with Black beans and chimichurri sauce

This recipe combines my kids, and also mine, love of a roasted sweet potato, here with one of my favourite condiments, chimichurri sauce served alongside some black beans for extra heft. Beans, never far from my mind at the moment, being as my new cookbook celebrates beans plus chickpeas and lentils. Sweet potatoes love a bit of acidity, and this sauce is a perfect match.

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INGREDIENTS

3 large sweet potatoes, peeled and sliced about 2cm thick

3 large shallots, peeled and sliced the same thickness as the sweet potato 

1 - 2 tbsp chipotle paste, to taste

4 tbsp olive oil

Salt, to taste 

500g black beans, drained weight

For the chimichurri sauce;

2 tbsp dried oregano

½ tsp chilli flakes

3 tbsp boiling water

1 big bunch parsley, finely chopped

2 - 3 garlic cloves, finely chopped

1 tbsp red wine vinegar

2 tbsp olive oil

Salt, to taste

METHOD

1. Preheat the oven to 200°C/180°C fan.

2. Toss the sliced sweet potatoes  with 2 tbsp of the olive oil, season with salt and spread on baking trays in a single layer. Roast for about 25  minutes until tender.

3. Meanwhile, place the dried oregano and chilli flakes in a small bowl and pour over the boiling water. Let it sit for 5 minutes to hydrate. Then mix in the parsley, garlic, red wine vinegar and olive oil, and season to taste with salt. Put to one side.

4. When the sweet potato is tender, remove from the oven and smear the chipotle over the surface of the sweet potato slices and scatter over with the shallots and remaining olive oil.

5. Roast for another 10 - 15 minutes until the shallots are tender and the sweet potato is caramelised.

6. Spoon over the beans and return to the oven for 5 minutes to warm through, then spoon onto plates or a big platter and drizzle over the chimichurri sauce.

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