Stuffed Sweet Potatoes

1: Preheat the oven to 200°C. Wash the sweet potatoes, slather in olive oil, and season with salt, pepper, and chilli flakes. Place in the oven and roast for around 1 hour.

2: Prepare the filling by finely dicing a brown onion, a couple of garlic cloves, red/yellow peppers, a red chilli, and a couple of spring onions.

3: Heat olive oil in a pan over medium heat. Add garlic, followed by 2 tsps of cumin and 2 tsps of paprika. Add the onion and cook until browning, then add the peppers. Cook the veggies slowly for 15 minutes, deglazing the pan with some water if needed.

4: Drain the black beans and mix them into the pan.

5: Once the potatoes are soft, scoop out the flesh and place it into the pan. Mix well and season the filling to taste.

6: For the guacamole, smash the avocado and mix with olive oil, salt, pepper, chilli flakes, chopped coriander, and juice of 1 lime.

7: Assemble the components by restuffing your potato skins with the filling, adding a generous dollop of avocado on top, and garnishing with coriander, lime juice, fresh chilli, and spring onion. Optionally, add cheddar cheese.