Ingredients:

  • 4 medium-sized Sweet Potatoes (approx. 1.2 kg total)
  • 1 Tbsp Olive Oil, plus extra for finishing
  • 1 tsp Coarse Sea Salt
  • 1 Tbsp Olive Oil (or Rapeseed oil)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Cumin Powder
  • ½ tsp Smoked Paprika
  • 1 Tbsp Chipotle Paste (or 1 tsp Chipotle Powder, adjusted to taste)
  • 2 cans (400g/14 oz each) Black Beans, rinsed and drained well
  • 1 cup Frozen Sweetcorn, thawed
  • ½ cup Vegetable Stock (or water)
  • Salt and Freshly Ground Black Pepper, to taste
  • ½ cup Plain Greek Yogurt
  • 2 Tbsp Fresh Lime Juice
  • 2 Tbsp Fresh Coriander (Cilantro), finely chopped
  • Pinch of Sea Salt
  • ½ cup Feta Cheese, crumbled (or Cotija cheese)
  • 1 large Avocado, diced
  • Extra fresh coriander leaves, for scattering

Instructions:

  1. Preheat oven to 200°C / 400°F. Line a baking sheet with foil or parchment paper for easier clean-up.
  2. Thoroughly scrub the sweet potatoes. Use a fork to prick the skin 5–6 times all over to allow steam to escape.
  3. Rub the sweet potatoes lightly with olive oil and sprinkle generously with coarse salt. Place on the prepared baking sheet.
  4. Roast for 50–60 minutes, or until the skin is slightly crispy and you can easily pierce the centre with a knife or fork with no resistance. Remove from the oven and set aside to rest.
  5. Heat 1 Tbsp of olive oil in a skillet over medium heat. Add the diced onion and red pepper. Cook for 5–7 minutes until softened and translucent.
  6. Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  7. Stir in the chipotle paste, drained black beans, and thawed sweetcorn. Pour in the vegetable stock (or water).
  8. Bring the mixture to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the liquid has reduced and the filling is thick and saucy. Taste and adjust seasoning with salt and pepper.
  9. Prepare the Zesty Lime Crema: In a small bowl, whisk together the Greek yogurt, fresh lime juice, chopped coriander, and a pinch of salt until smooth.
  10. Take a resting sweet potato and slice lengthwise down the centre, but do not cut all the way through the bottom skin. Gently squeeze the ends to open the potato and use a fork to fluff up the flesh inside.
  11. Spoon a generous amount of the warm black bean filling into the centre of each potato.
  12. Top with crumbled feta cheese and diced avocado. Drizzle liberally with the Zesty Lime Crema and scatter with extra fresh coriander. Serve immediately.