Honey, Chilli, Lime & Sweet Potato Tacos with Pineapple Salsa

Preheat the oven to 200 degrees. Toss sweet potatoes, cut into 1cm cubes, with olive oil and chilli powder on a baking sheet. Roast in the oven until tender and slightly caramelized, about 25 minutes.

While the sweet potatoes are roasting, prepare the pineapple salsa. In a bowl, combine chopped pineapple, finely chopped red onion, juice of half a lime, chopped fresh coriander, and a drizzle of hot sauce. Mix well and set aside to let the flavors meld.

In a separate bowl, mix sliced red cabbage with the remaining lime juice and a pinch of salt. Set aside to pickle slightly, stirring occasionally.

Heat a small saucepan over medium heat. Add drained red kidney beans and a splash of water. Warm through, then mash lightly. Season with salt and keep warm.

Combine yoghurt with a drizzle of honey and a few drops of hot sauce in a small bowl. Adjust the seasoning to taste and set aside as a sauce.

Once the sweet potatoes are done, remove from the oven. Warm flour tortillas in the oven or on a dry skillet until flexible.

Assemble the tacos: Spread a layer of mashed kidney beans on each tortilla, top with roasted sweet potato, pickled red cabbage, and a spoonful of pineapple salsa. Drizzle with honey yoghurt sauce and garnish with fresh coriander. Serve immediately.