Loaded Sweet Potato with Chilli Beans

For 2 servings

• medium sweet potatoes2
• olive oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• ground cumin1/2 tsp
• smoked paprika1/2 tsp
• tin kidney beans, drained200 g
• tin chopped tomatoes200 g
• salt and pepperto taste
• natural yoghurtto serve
• fresh corianderto serve

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Prick the sweet potatoes a few times with a fork, place on a baking tray, and rub with a little of the olive oil.

3. 3

   Bake for 45 to 50 minutes, until a knife slides in easily and the potatoes feel soft all the way through.

4. 4

   While the potatoes bake, heat the remaining olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.

5. 5

   Add the garlic, cumin and smoked paprika and cook for 30 seconds until fragrant.

6. 6

   Add the kidney beans and chopped tomatoes. Simmer for 12 to 15 minutes, stirring occasionally, until thickened. Season with salt and pepper.

7. 7

   Slice the baked sweet potatoes open lengthways and fluff the flesh slightly with a fork.

8. 8

   Spoon the chilli beans generously over each sweet potato. Top with a spoonful of yoghurt and scatter with fresh coriander before serving.