Instructions: Mix all ingredients to form meatballs and shape in to rounds the size of a walnut.

Parboil the sweet potatoes without peeling in salted water, cool a little and peel skin off, cut in to even quarters or wedges and sprinkle with a little salt and pepper.

Heat 2 tablespoons of olive oil in a pan and brown the meatballs all over, remove and drain on absorbent paper.

Remove nearly all fat from the pan, get pan hot and add sliced onion, turn continually until nicely browned, remove and add to meatballs.

Add 2 tablespoons of oil to the pan and heat, add the diced sweet potato and fry to brown on all sides, return meatballs and onion to the pan, add the lime juice, chilli and 300ml water and season with salt and pepper.

Stir carefully and bring to the boil, simmer half covered for approximately 10-15 minutes.

Heat the butter, soft sugar and 55ml water in a separate pan, add the sweet potato wedges and cook turning frequently for approximately 15 minutes until they are coated in a sticky glaze. Check they are cooked through.

Arrange the meatball mixture in to 4 bowls, after checking the seasoning, place 3-4 wedges of sweet potato round the bowl, and garnish with chopped coriander leaves and lime wedges. Serve immediately.

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