Charred Sweet Potatoes with Tomato Chili Jam

Ingredients (4 servings)

For the sweet potatoes:

• 2 large sweet potatoes, peeled and cut into ½-inch thick rounds

• 2 tbsp olive oil

• Salt and black pepper, to taste

For the tomato chili jam:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 red chili (or 1 tsp red chili flakes), finely chopped

• 1 can (14 oz) diced tomatoes

• 2 tbsp brown sugar (or honey)

• 1 tbsp apple cider vinegar (or white vinegar)

• Salt, to taste

Optional garnish:

• Fresh cilantro or parsley, chopped

• Crumbled feta or goat cheese

Instructions

1. Char sweet potatoes:
   Preheat a grill pan or skillet over medium-high heat. Toss sweet potato rounds with olive oil, salt, and pepper. Cook 3–4 minutes per side until nicely charred and tender. Set aside.

2. Make tomato chili jam:
   Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and chili, cooking 30 seconds until fragrant.
   Stir in diced tomatoes, brown sugar, vinegar, and a pinch of salt. Simmer for 15–20 minutes until thickened. Use a blender or immersion blender to make it smooth if desired.

3. Assemble:
   Place charred sweet potatoes on a serving platter. Spoon tomato chili jam over the top.

4. Garnish & serve:
   Sprinkle with fresh herbs and crumbled cheese if desired. Serve warm as a side dish or starter.