Chop each end off the sweet potatoes. Chop into even pieces (see image above). Toss in 1 tablespoon rapeseed or olive oil and a pinch of salt, pepper and Mexican oregano. Spread out on a lined baking sheet and bake for 20-25 minutes, turning halfway, until tender and crisp around the edges.
500 g sweet potatoes, 1 pinch Mexican oregano
Heat a teaspoon of oil in a small saucepan. Add the shallot and a pinch of salt and fry gently under soft, about 2-3 minutes. Add the spices and stir to combine.
Pour in the beans and stir to coat in the spices. Add the passata, ketchup, maple syrup, molasses, vinegar, worcestershire sauce and mustard and stir well to combine. Cook over a medium heat for 5 minutes until the sauce has reduced a little and all of the flavours have melded. Taste and season if needed.
1 can haricot beans, 250 g passata, 1 tablespoon tomato ketchup, 1 tablespoon maple syrup, ½ teaspoon blackstrap molasses, 1 teaspoon balsamic vinegar, 2 teaspoons worcestershire sauce, ¼ teaspoon dijon mustard
Serve the sweet potato fries topped with the beans and whatever toppings you fancy.
cheddar cheese, spring onions, avocado, fried eggs