I’m beginning to really dislike the hour change. Already I was struggling to cope with the darkness creeping in earlier in the day, but now it’s pitch black outside by 5pm. I much prefer the summer months when it stays light all evening! The only things that keeps me going through this time of year are the kind of recipes like I made today. This sweet potato and walnut chilli is full of spice and flavour, and the dish provides nice levels of contrast. The two particular contrasting elements I’m fond of in this meal is the difference between the sweetness of the sweet potato, with the hot spice of the cayenne pepper and chilli. The second element is the contrast between soft and crunchy from the sweet potatoes and walnuts, creating a well rounded recipe. This is such an easy dinner to make, that it’s great for a cosy weekday meal. It makes enough for about 3-4 people, so if there’s only one or two of you in your household, half of this could easily be stored in the fridge for another day. Sweet potatoes are such a comfort, staple food for me, so putting them in this chilli recipe made such an ideal meal for a day like this. I hope you like it!
sweet potato & walnut chilli
1 medium sweet potato
3/4 cup (70g) walnuts
1/2 cup (90g) sun dried tomatoes
6 tomatoes (450g)
1 tsp garlic puree
1 tsp tomato puree
1/3 tsp cumin
1/2 tsp chilli powder
1 tsp cayenne pepper
1/2 tsp smoked paprika
1 tbsp lime juice
Salt and pepper, to taste
serve with rice, or what ever else you like, to finish.
1. Firstly, peel and chop your sweet potato into small, bite sized pieces. Fill a pan with water and place onto a medium-high heat. When the water bubbles, add in the sweet potato pieces and cook for about 6 minutes, until fairly soft.
2. In the meantime, make the rest of your chilli. Add all of the remaining ingredients into a food processor. Blend for about 30 seconds – 1 minute, so that the ingredients have broken down, but still have texture and aren’t smooth. Set aside.
3. If you are serving this dish with rice, I would recommend cooking it now.
4. By this time, your sweet potatoes should have cooked. Drain and pour into a wok or large frying pan on a low-medium heat. Pour in the chilli mixture, and stir.
5. While the rice, or what else you are serving this dish with cooks, continue to warm your chilli on a low-medium heat. Allow the chilli to simmer, and stir every now and then so it’s evenly cooked.
6. When the rice has cooked, remove the chilli from the heat and serve onto plates. Delicious!