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

Peel and finely chop the sweet potato.

In a large pan, heat olive oil over medium-high heat.

Add the sweet potato and cook until the potato has softened and is easily pierced with a fork (10-15mins).

Halve and juice the lime, reserving the correct amount.

Chop the coriander and thinly slice the red cabbage. Peel and finely chop the red onion.

In a bowl mix together the lime juice, honey and the chili powder.

In another bowl, mix together the yoghurt and the hot sauce.

Drain and rinse the kidney beans and corn.

In a large bowl, toss together the red onion, corn, kidney beans, coriander and pineapple chunks.

Add the honey, lime and chili marinade to the softened sweet potato and stir through until the marinade caramelizes the sweet potato.

Distribute the pineapple salsa among the serving plates, atop a tortilla.

Distribute the sweet potato among the tortillas, atop the pineapple salsa.

Drizzle the spicy yoghurt atop the sweet potato to taste, and serve.