Preheat the oven to 200°C.

Pierce the sweet potatoes all over with a fork, drizzle with olive oil, salt and pepper and wrap tightly in silver foil. Bake for 45-55 mins, depending on the size.

Meanwhile, make the chickpea satay topper. Add the peanut butter, the juice of the two limes, soy sauce, chilli flakes, sesame oil, and yoghurt into a large bowl. Whisk to combine.

Dice the cucumber into small cubes, finely slice the spring onion, and drain the chickpeas. Add all of these to the bowl with the dressing and toss well to combine. Taste and adjust the flavour as you like, adding more soy sauce for saltines, lime juice for zest, and yoghurt for creaminess.

To serve, slice open the potatoes lengthwise, open them up fully and push the flesh down with a fork, then season with salt and pepper. Spoon the topping onto the sweet potatoes, top with sesame seeds and coriander leaves.

This is lovely both hot and cold so perfect for meal prep.