Baked sweet potatoes

Ingredients 

Prep time, cooking time 1 hour, serves 4 

  • 4 x sweet potatoes
  • 1 tablespoon of olive oil 
  • 1 red pepper, diced 
  • 1 x 100 grams tin of black beans or kidney beans 
  • 1 tsp cumin
  • 1 1/2 teaspoons smoked paprika 
  • 1 teaspoon tomato puree
  • 100g grated mozzarella 
  • 200 grams cherry tomatoes 
  • 4 spring onions, thinly sliced
  • 1/2 avocado, diced 
  • 4 tablespoons Greek or natural yoghurt
  • 3-4 tablespoons of jalapenos (optional, or less if you like it less spicy)
  • 1 lime, quartered

Method 

  • Heat the over to 200C/180C fan/gas mark 6.
  • Prick the sweet potatoes with a fork, place in a baking dish, drizzle with oil and bake for 50mins to 1 hour.
  • 15 minutes before the potatoes are due to come out of the oven heat the oil in a non stick frying pan, add the pepper and fry for 2 mins
  • Add the beans, spices, tomato puree and fry gently for another 5 mins
  • Take the sweet potatoes out of the oven, and using a fork and sharp knife slice them down the middle 
  • Add the cooked bean mixture to the potatoes, then cover them with the mozzarella 
  • Put back in the oven and bake for around 5 mins, or until the cheese is melted
  • Once ready plate up and top with cherry tomatoes, spring onion, yoghurt, coriander, jalapenos if using. Serve with a side salad and fresh lime.