- 4 medium sweet potatoes, scrubbed clean
- 1½ tsp vegetable oil
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp cumin
- ¼ tsp ground cinnamon
- 1 tsp chipotle flakes
- 2 x 380g tins of black beans, drained
- 390g chopped tomatoes
- 1 tbsp light-brown sugar
- 1 tbsp Aspall red wine vinegar
- 75g tahini
- 3 limes
- 2 tbsp coriander, roughly chopped, plus extra for garnish
Preheat the oven to 200°C/fan 180°C/gas mark 6. Prepare the sweet potatoes by slicing in half lengthways, and rubbing with 1.5 tsp of vegetable oil. Arrange in a baking tray cut side up and bake for 35 minutes.
Meanwhile, heat the coconut oil in a medium-sized pan over a medium heat. Add the onion and garlic. Sauté for 6-8 minutes until soft, then add the cumin, cinnamon and chipotle flakes. Continue to cook for a further 1 minute, then add the black beans, chopped tomatoes, brown sugar, red wine vinegar and 200ml water. Bring to the boil, then simmer uncovered for 10 minutes. Season to taste.
Juice 2 of the limes and zest 1 lime. While the beans are cooking, blitz the tahini, lime juice, lime zest, coriander and 50ml warm water in a mini blender until smooth. Let the baked sweet potatoes cool slightly before scooping out the insides, leaving a thin amount on the skin. Fill the sweet potato with the chilli and drizzle with the tahini. Sprinkle over the remaining coriander and serve with extra lime wedges.