RECIPE: Sweet potato flatbreads with poached eggs & spicy tomato sauce

Makes: 6-8

Ingredients:

350g sweet potatoes, peeled and sliced

10ml (2 tsp) brown sugar

Pinch of salt

300g rice flour

15ml (1 tbsp) olive oil

To serve:

Poached eggs

Homemade spicy tomato sauce

Method:

1. Boil the sweet potatoes in a pot of boiling water until soft. Drain, reserving 250ml (1 cup) of the cooking liquid.
2. Return sweet potatoes to the pot with the sugar and salt and blitz with a stick blender.
3. Once you have a soft mash, gradually mix in 250g of the rice flour, alternating with the reserved cooking liquid, until you have a firm dough.
4. Turn out onto a surface dusted with the remaining 50g of flour and knead for about 10 minutes until silky.
5. Cover in plastic wrap and set aside for 30 minutes.
6. Heat the oil in a non-stick pan over high heat. Break off a palm-sized piece of dough, press it into a rough circle, then roll out into a disc about 5mm thick. Fry in the hot pan on both sides until cooked through and crispy.
7. Repeat for remaining dough, keeping the cooked flatbreads warm.
8. Serve with poached eggs, fresh coriander and spicy tomato sauce.