Here is another one of my adaptations of a Nigel Slater recipe, from his book Eat. In this recipe, his is more like a carrot soup with toppings, which is lovely, but by making it a few times I decided to convert this recipe into the main dish.
The original recipe calls for boiled carrots, but I opted for sweet potatoes instead and to roast them first to intensify their sweet flavour.
Roasted sweet potatoes are pureed and studded with spiced black beans before being crowned with a generous scoop of fried onions.
SWEET POTATO, BLACK BEANS AND CORIANDER
feta cheese and fresh chilli to serve (optional)