South African Chakalaka with Baked Sweet Potatoes
Oven-baked sweet potatoes served with chakalaka of onion, bell pepper, garlic, carrot, tomatoes, beans, and curry spices.
- 2 medium sweet potatoes
- 1 tbsp vegetable oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 medium red bell pepper
- 100 g grated carrot
- 400 g canned chopped tomatoes
- 200 g canned baked beans in tomato sauce
- 1 tbsp curry powder
- salt
- black pepper
- fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Wash the sweet potatoes and prick them all over with a fork. Bake for 40-50 minutes, or until tender.
- Step 3
While the sweet potatoes are baking, prepare the chakalaka: Finely chop the onion and red bell pepper. Mince the garlic.
- Step 4
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 5
Add the chopped onion and bell pepper and cook for 8-10 minutes until softened.
- Step 6
Add the minced garlic and grated carrot, and cook for another 2-3 minutes.
- Step 7
Stir in the curry powder and cook for 1 minute until fragrant.
- Step 8
Add the canned chopped tomatoes and canned baked beans. Stir well.
- Step 9
Bring to a simmer, then reduce the heat and cook uncovered for 15-20 minutes, stirring occasionally, until the chakalaka has thickened.
- Step 10
Season with salt and black pepper to taste.
- Step 11
Once the sweet potatoes are cooked, slice them open and serve the hot chakalaka spooned over the top. Garnish with fresh parsley.
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