Sweet Potato Mexican Fry Up

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This dish you can have at any time, but I came up with it to add to the breakfast section to shake it up. I want more of us to realise we don’t need to eat only “breakfast” foods in the morning. It is a great chance to get a dose of vegetables and nutrients! If you are in the States, this Mexican take on breakfast is common - and something I love about California when I go to visit!


·       2 tablespoons olive oil

·       2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)

·       4 spring onions chopped

·       1 can black beans, rinsed and drained

·       1 teaspoon sea salt

·       ½ teaspoon ground cumin

·       ½ teaspoon chili powder

  • alternatively you can use 1 teaspoon of Mexican spice which is what I love using!

·       5 ounces baby spinach

·       1 tablespoon lime juice

·       ½ jalapeno, seeds removed, chopped

In a large non-stick deep fry pan heat the olive oil. Cook the sweet potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the onion, black beans, salt, cumin, and chilli powder (or Mexican spice).

Sauté 3 minutes more, until the onions are soft. Carefully fold in the spinach and cook until wilted- just a minute or two. Drizzle with the lime juice and top with jalapeno. Serve on some toast or wraps.