Mexican Style Stuffed Sweet Potatoes
Whilst the potatoes are in the oven, sort the guacamole. Scoop the flesh out of your avocados and add to a bowl. Add a handful of chopped coriander leaves, the juice of a lime, a finely chopped red chilli, some salt, pepper and olive oil. Mash.
Chilli time. Finely chop your onion and peppers.
In a pan, add a splash of olive oil. Add the chopped garlic, cumin, and paprika.
Once the garlic has softened (1 minute) add the peppers and onion. Fry until soft, on a medium to low heat. Add a bit of water if it starts catching on the pan. This should take about 15 minutes.
Assemble time. Stuff the sweet potato skins with the chilli. Add a big dollop of guac. Top with a generous grating of cheddar, and garnish with spring onions, red chillies and coriander. Enjoy!