Baked sweet potato recipe
 Let us show you how to make a baked sweet potato that's soft and sweet. In this recipe it is balanced with spicy black beans and fresh, crunchy slaw. It's a great healthy meal for one. 1 medium sweet potato (about 350g/12oz), washed and dried2 tbsp olive oil 1 medium sweet potato (about 350g/12oz), washed and dried 2 tbsp olive oil ½ small onion, finely chopped1 garlic clove, finely chopped1 tsp cumin seedspinch chilli flakes, to taste400g tin black beans, drained100ml/3½fl oz vegetable stock, from a cubesalt and freshly ground black pepper25g/1oz cheddar, grated, to serve ½ small onion, finely chopped 1 garlic clove, finely chopped 1 tsp cumin seeds pinch chilli flakes, to taste 400g tin black beans, drained 100ml/3½fl oz vegetable stock, from a cube salt and freshly ground black pepper 25g/1oz cheddar, grated, to serve ¼ small red cabbage, thinly sliced5 radishes, thinly sliced½ red onion, thinly slicedfew sprigs coriander, roughly chopped½ lime, juice onlysalt and freshly ground black pepper ¼ small red cabbage, thinly sliced 5 radishes, thinly sliced ½ red onion, thinly sliced few sprigs coriander, roughly chopped ½ lime, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour.Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans.To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Rub the sweet potato all over with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. Meanwhile, heat the remaining olive oil in a small saucepan over a medium heat and fry the onion and garlic for 2 minutes. Add the cumin and chilli flakes and fry for a further 2 minutes until soft and fragrant. Add the black beans and stock and simmer gently for 20–30 minutes or until the liquid has evaporated and the beans are soft and starting to disintegrate. Season with salt and pepper and set aside. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. For the purple slaw, mix the cabbage, radishes, onion, coriander and lime juice in a bowl and season with salt and pepper. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. Check the potato is cooked through by piercing with a blunt knife. When it is done, turn the oven off and leave the potato in for 15 minutes while you reheat the beans. To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. To serve, break the potato open and fluff up the flesh with a fork. Spoon over a generous helping of beans and top with the cheese. Serve with the slaw on the side. Recipe tips Any leftover slaw will keep in the fridge for up to 3 days.