Sweet Potato Stir Preparation Time: 10 minutes | Cooking Time: 30 minutes 2 small red sweet potatoes (500g), cut into 2cm pieces 1 teaspoon salt 2 tablespoons olive oil 1 large brown onion (200g), chopped coarsely 2 cloves garlic, sliced finely 1 teaspoon ground cumin 450g tin red kidney beans, drained 2 tablespoons lime juice 1 teaspoon finely grated lime rind 2 tablespoons finely chopped fresh coriander leaves

Place potato and salt in large saucepan of cold water. Bring to a boil, reduce heat; simmer, uncovered, until potato is just tender, drain. Do not overcook, or potato will become mushy when fried.

Heat oil in large frying pan, add potato; cook 5 minutes or until potato is beginning to brown. Add onion and garlic; cook, using an egg-lifter to turn potato without breaking, until onion is beginning to brown.

Add cumin, beans, juice and rind; cook until beans are heated through.

Stir coriander through mixture just before serving.

SERVES 4