Latin Stuffed Sweet Potatoes

• 2 medium Sweet potato
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 240 g Canned black beans
• 165 g Canned corn
• 2 medium Tomato, ripe but firm
• 1 small Red onion
• 1 large Lime
• 15 g Fresh coriander

1. Heat the oven to 200°C (390°F). Scrub the sweet potatoes, prick them all over with a fork, rub with 1 tbsp olive oil and set on a baking tray. Bake for 45 to 55 minutes, until very tender when pierced with a knife.
2. Meanwhile, finely dice the tomato and red onion, then put them in a mixing bowl. Zest the lime into the bowl, then juice half of it over the salsa. Stir in half the fresh coriander and set aside.
3. Drain and rinse the canned black beans and canned corn. Heat the remaining 1 tbsp olive oil in a saucepan over a medium heat, then cook the garlic for 30 seconds until fragrant. Stir in the ground cumin and smoked paprika, then add the beans and corn with a splash of water and cook for 4 to 6 minutes until hot and lightly saucy.
4. Finely chop the remaining fresh coriander and mix it with the remaining lime juice. Split the baked sweet potatoes down the centre and gently fluff the insides with a fork. Spoon the bean and corn filling into each potato, top with the tomato salsa, then drizzle with the lime and coriander mix to serve.

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