These are delicious packed lunch bites, they go lovely with hummus, sweet chilli sauce and also as an alternative to a roast potato for Sunday lunch.

 Ingredients

Makes 24 mini muffins

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons of milk
• 1 clove garlic
• ½ medium onion (average size)
• ½ red pepper
• 1 tablespoon olive oil
• 2 large handfuls of chopped kale
• 100g tinned kidney beans (or equivalent dried soaked overnight and boiled)
• Salt and pepper
• Large pinch of cumin
• Pinch of sesame seed for topping

 Prep

Heat Oven 210c

Grease a mini muffin tray

To Make

1. Place the sweet potato in a pan of boiling water and cook until just tender. Appox 15 mins, do not over boil them.
2. Once cooked, drain, mash and add the milk.
3. Fry the onion, pepper and garlic in the olive oil to soften.
4. Stir in the chopped kale and cook until wilted, take off the heat.
5. Add to the sweet potato mix well.
6. Add the black beans and fold in.
7. Add the cumin. Add the salt and pepper.
8. Fill each muffin hole to the top.
9. Sprinkle sesame seeds on each muffin to finish.
10. Cook for 20-25 mins. For a crispy top put until the grill for 5 minutes.
11. Leave to cool.