Sweet potato and cayenne pepper tacos

Preheat the oven to 200°C. Start by preparing the salsa: place the pulp of a few tomatoes and one chopped red bell pepper into the beaker of a hand blender. Add the chopped shallot. Cut one cayenne pepper lengthwise, remove the seeds, and add it to the beaker. Blend everything together with a tablespoon of olive oil, the balsamic vinegar, and the ketchup until you get a smooth consistency.

For the taco filling, peel the sweet potatoes and cut them into small cubes. Cut the remaining tomatoes into quarters, remove the seeds, and dice the pulp. Dice the second bell pepper as well, and finely chop the red onion.

Heat the remaining olive oil in a large pan and sauté the onion for 3 minutes. Add one crushed garlic clove. Put the sweet potato cubes into the pan and season with pepper. Fry over medium-high heat for about 15 minutes, or until the potatoes have softened.