Mexican baked sweet potato

Step 1
Preheat the oven to 200°C

Step 2
Rub the sweet potatoes with ½ tbsp olive oil and sprinkle with salt and pepper.

Step 3
Prick each with a fork a few times and place into a large baking dish. Bake for 50 minutes until skin is crispy.

Step 4
While the potatoes are baking, add the remaining olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until the onion softens.

Step 5
Add the beans, corn, capsicum, garlic and ground spices and cook for 1 minute.

Step 6
Remove the potatoes from the oven and slice each in half lengthways. Hollow out a little with a spoon.

Step 7
Add the hollowed out sweet potato to the beans and mix through.

Step 8
Add the vegetable mix to the hollow. Serve topped with avocado and reduced-fat yoghurt and coriander leaves.

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