Loaded Sweet Potato

Ingredients · per serving

• 1 medium Lime
• 4 medium Sweet potato
• 1 tbsp Olive oil
• 80 ml Sour cream
• 4 tbsp Pickled jalapeños
• to taste Hot sauce
• 100 g Mature cheddar
• 250 g Cooked chicken breast
• ½ tsp Ground cumin
• 20 g Butter
• 3 tbsp Fresh coriander
• 2 stalks Spring onion
• to taste Salt
• 80 ml BBQ sauce
• ½ tsp Smoked paprika
• 240 g Tinned black beans

Instructions

1. Heat the oven to 220°C/200°C fan. Wash the sweet potatoes well, prick all over with a fork.
2. Rub the sweet potatoes with 1 tbsp olive oil and a generous pinch of salt. Place on a baking tray (or directly on the oven rack for crispier skin).
3. Roast 50-60 minutes until tender at the centre (a knife should slide in easily). The skin will be slightly wrinkled and the flesh fluffy.
4. Meanwhile, shred the cooked chicken. Warm in a small pan with BBQ sauce + a splash of water, 3 min over medium heat until glossy.
5. Drain and rinse the black beans. Warm in another small pan with a pinch of cumin, smoked paprika and salt, 3 min.
6. Lift the roasted sweet potatoes onto plates. Split open lengthways with a serrated knife. Push the sides to fluff the flesh.
7. Build: dollop of butter into the steaming centre. Pile the BBQ chicken in. Spoon the black beans alongside.
8. Scatter mature cheddar over (the heat melts it). Top with dollops of sour cream, pickled jalapeños, sliced spring onion, chopped coriander, a squeeze of lime. Hot sauce on the side.

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