Good School Food Awards
By James Sommerville
Wyre Forest School's Sweet potato & pepper chilli
1 hr
Not Too Tricky
serves 6
About the recipe
Wyre Forest School won the Catering Team Champions award at the Good School Food Awards! Head chef James Sommerville and his power-house team – Lynda, Carla and Alison – have shared this beautiful recipe that they cook up in school for the kids. James says, “This is a quick recipe that anyone can make. It has a short cook time and can be produced ahead of time if required. The sweet potato and pepper chilli is a favourite with the pupils – I’ve been using it in education for years. It tastes fresh and fragrant, it ticks allergen boxes and can be served with rice, nachos or in soft taco boats.”
Recipe From
Ingredients
olive oil
1 medium onion
1 green pepper
½ teaspoon chilli powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 sweet potatoes (500g total)
1 x 400g tin of chopped tomatoes
1 x 400g tin of kidney beans
2 teaspoons tomato purée
1 teaspoon garlic purée
Method
- Place a large pan on a medium-low heat and add 2 tablespoons of olive oil. Peel and finely chop the onion, and deseed and chop the pepper.
- Add the chopped veg to the pan, along with the chilli powder, cumin and smoked paprika. Stir and cook until soft, around 15 minutes.
- Meanwhile, peel and chop the sweet potatoes into bite-sized chunks, and add to the pan, along with the chopped tomatoes, a tin’s worth of water, the kidney beans (juices and all), and tomato and garlic purées.
- Stir everything together, then bring to the boil and simmer gently until the sweet potato has softened, but still holds its shape, and the sauce has thickened – around 30 minutes. Season to taste with a tiny pinch of sea salt and black pepper.
- Delicious served with fluffy rice or taco shells, guacamole, grated cheese and a sprinkling of finely chopped fresh chilli and spring onion.
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