Mexican Style Baked Sweet Potato

Preparation:

1. Wash the sweet potatoes
2. Decant the beans
3. Wash & thinly slice the spring onions
4. Wash, pick & roughly chop the coriander
5. Slice the chillies widthways - seeds in
6. Juice the lime
7. Peel & thinly slice the garlic

Method:

1. Pre-heat the oven to 180°C
2. Pierce the sweet potato all over with a small knife, rub with a little oil and salt
3. Place on a baking tray and put in the oven, cook for approx. 45 mins or until soft in the middle
4. Put a pan onto a moderate heat and add the rest of the oil, once hot add the garlic and lightly brown
5. Add the beans, mix well, turn the heat down to low, then add the spring onions, chilli and half the coriander - mix well
6. Next add the lime juice, mix once more - take off the heat and season to taste
7. Now mix the yoghurt with the chipotle glaze - put to one side
8. Once the sweet potato is cooked remove from the oven, cut in half lengthways and place onto your chosen dish
9. Top with the bean mix, spoon over the chipotle sauce, and finish with the remaining coriander - serve!