As summer slips away, chilli is slowly creeping onto my plate more and more. At the moment the fruity Habanero Sauce from Wahaca is particularly tickling my tastebuds, and this recipe, which uses a big dash of it, is perfect for chilly autumn nights.
serves 4-6
Ingredients
- 500g sweet potato
- 5 tbsp (80g) of Habanero sauce
- 2 tbsp olive oil
- Pinch of salt and pepper
- Pinch of dried thyme
- 100g feta
- 2 red onions cut into wedges
Method
1. Peel and chop sweet potato into large chunks and coat with the habanero, thyme, olive oil and S& P and add the red onion
1. Peel and chop sweet potato into large chunks and coat with the habanero, thyme, olive oil and S& P and add the red onion
2. Put on a baking tray into an oven at 200°C for 40 minutes, until potatoes are cooked through until golden brown
3. Five minutes before the potatoes are cooked, crumble the feta cheese on top of the potatoes and pop back into the oven until the feta is golden and bubbling.
Rose's Quest for the Best 