Roasted sweet potatoes with chipotle black beans recipe
 Roast sweet potatoes make a delicious and nutritious change to regular baked potatoes. This version is topped with smoky black beans and punchy salsa for plenty of fibre and protein. Each serving provides 913 kcal, 23g protein, 120g carbohydrate (of which 44g sugars), 32g fat (of which 10g saturates), 24g fibre and 2.2g salt. 2 large sweet potatoes (or 4 small) 1 tsp vegetable oil 2 large sweet potatoes (or 4 small) 1 tsp vegetable oil 400g tin black beans, drained and rinsed2 tbsp olive oil 2 garlic cloves, finely chopped 100g/3½oz roasted peppers from a jar, drained ½ tsp smoked ground paprika 1 heaped tsp chipotle chilli paste (from a jar) 150ml/5½oz just-boiled water 400g tin black beans, drained and rinsed 2 tbsp olive oil 2 garlic cloves, finely chopped 100g/3½oz roasted peppers from a jar, drained ½ tsp smoked ground paprika 1 heaped tsp chipotle chilli paste (from a jar) 150ml/5½oz just-boiled water 200g/7oz Greek-style yoghurt ½ lime, juice and zest 200g/7oz Greek-style yoghurt ½ lime, juice and zest 150g/5½oz cherry tomatoes, quartered2 spring onions, sliced diagonally 1 heaped tsp pickled jalapeño slices ½ lime, juice only 2 tsp olive oil fresh coriander, to garnish (optional) salt, to taste 150g/5½oz cherry tomatoes, quartered 2 spring onions, sliced diagonally 1 heaped tsp pickled jalapeño slices ½ lime, juice only 2 tsp olive oil fresh coriander, to garnish (optional) salt, to taste Method Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. Prick the surface of the sweet potatoes and rub the vegetable oil all over them and sprinkle with salt. Place on a baking tray lined with greaseproof paper and bake for around 40 minutes to 1 hour, or until a skewer goes through the flesh easily – the larger the sweet potato the longer it takes to cook. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the beans, heat the olive oil in a small pan over a medium heat. Add the garlic and when it starts to sizzle and turn light golden-brown, add the black beans. Stir well and use the back of your spoon to crush around half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and then allow the beans to reduce in volume until they are glossy and thick – this takes around 10 minutes. Season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with salt, to taste. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To make the salsa, place the cherry tomatoes and spring onions in a bowl along with the jalapeños, lime juice and olive oil. Season with salt to taste and mix well, squashing the tomatoes to release their juices. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked. To assemble, slice the sweet potatoes in half and fluff up the flesh a little with a fork. Load on the limey yoghurt, followed by the cooked black beans. Finish with the tomato salsa and some coriander leaves, if liked.