Chilli & avocado salsa sweet potatoes

Ingredients

• 2 large sweet potatoes
• 1 tbsp vegetable oil
• 1 onion
• , finely chopped
• 2 garlic cloves, crushed
• 1 tsp paprika
• 400g can chopped tomatoes
• 1 small avocado
• , chopped
• 1 red chilli, finely chopped
• ½ small pack coriander, chopped
• 400g can mixed beans, drained
• ½ x 460g jar roasted red peppers, sliced
• 1 tbsp coconut yogurt, to serve (optional)

Method

• Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
• Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
• To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
• Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.