Sweet Potato and Tamarind Tacos
Chop up the sweet potatoes into small pieces and finely chop the chillies.
In a bowl combine the chillies, soy sauce, light brown sugar and tamarind sauce. Grate in the ginger and garlic. Add in a glug of oil and toss half this mixture with the sweet potatoes.
Spread the sweet potato on a baking tray, drizzle on some olive oil and roast for 30 mins.
Heat up the remaining mixture in a pan with 150ml of water. Heat until bubbling then mix in the peanut butter. Whisk until smooth and add in 100ml of water until its a smooth pourable consistency.
Toast the peanuts in a dry pan and roughly chop them up. Finely chop the mint.
Heat the tortillas in a dry pan and then add in the sweet potato filling. Drizzle over the peanut butter sauce, sprinkle with peanuts, mint and a drizzle of the tamarind sauce.