This Mexican Roast leans on chipotle and honey to do the heavy lifting. We bake the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the chipotle and honey elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the cotija cheese and the rest of the chipotle and honey flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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