4 large sweet potatoes
2 tbsp of extra virgin olive oil, plus extra to serve
1 onion, finely chopped
3 garlic cloves, crushed
1 tsp of ground cumin
1 tsp of sweet smoked paprika
400g can of black beans
200g of cherry tomatoes, halved
30g of salted butter
60g of gruyère, grated
4 tbsp of crème fraîche (or Greek yogurt)
¼ x 28g pack of fresh coriander, leaves only
½ tsp of dried chilli flakes
Step 1Preheat the oven to 200°C, gas mark 6. Prick the sweet potatoes all over with a fork and put on a baking tray. Roast for 50 minutes-1 hour, until tender to the core.
Step 2Meanwhile, heat the oil in a pan over a medium heat. Add the onion and garlic; sauté for 8 minutes until softened, taking care not to let them burn. Add the spices and cook for another 3 minutes until aromatic, then add the black beans, tomatoes and 150ml of water. Bring to the boil, then simmer until almost all of the liquid has evaporated. Season.
Step 3With a knife, split open the tops of the sweet potatoes. Divide the butter between them and top with the black bean mixture and gruyère. Bake for 5 minutes until the cheese has melted. Top with the crème fraîche (or Greek yogurt), coriander, chilli flakes, some freshly ground black pepper and a little drizzle of olive oil.