600g sweet potatoes, peeled and cut into bite sized chunks
1/2 tsp salt
2 tbsp sunflower or olive oil
1 green chilli, chopped
1/2 tsp cumin seeds
a few washed and chopped coriander leaves, for garnish
Bring 600ml water to the boil in a large saucepan over a high heat. Add the sweet potatoes and 1/4 tsp of the salt and return the water to the boil, then reduce the heat and leave the sweet potatoes to simmer for 10 minutes, or until tender when pierced with the tip of a knife.
Drain the sweet potatoes well, carefully shaking off any excess water, then set aside. Heat the oil in a large frying pan or wok over a medium heat.
Add the chilli and cumin seeds and fry for 30 seconds, stirring, or until the seeds splutter. Watch carefully so the spices do not burn.
Tip in the sweet potatoes and the remaining 1/4 tsp salt and stir for 2 minutes until well combined and the sweet potatoes are hot.
Sprinkle with the coriander leaves and serve hot.