Loaded Baked Sweet Potatoes with Smoky Beans & Feta

These loaded sweet potatoes make a comforting, satisfying lunch with very little hands-on cooking. The soft, naturally sweet potato goes so beautifully with smoky beans and juicy tomatoes, while a spoonful of Greek yoghurt and crumbled feta add a creamy, tangy finish. Perfect for an easy lunch or relaxed supper.

Serves 2 | Prep 10 minutes | Bake 45–60 minutes

Ingredients

•               2 medium sweet potatoes

•               1 tsp olive oil

•               400g beans, drained and rinsed (I love Bold Beans)

• 2 tomatoes chopped

•               ½ tsp smoked paprika

•               ½ tsp ground cumin

•               2 tbsp water

•               3 tbsp Greek yoghurt

•               40g feta

Method

1.             Heat the oven to 220°C / 200°C fan. Prick the sweet potatoes with a fork and bake for 45–60 minutes, until soft all the way through.

2.             Near the end of cooking, heat the oil in a saucepan. Add the tomatoes and cook for 3–4 minutes.

3.             Stir in the beans, spices and water. Simmer for 5 minutes, lightly crushing some beans to thicken.

4.             Mix the yoghurt

5.             Split the potatoes, fluff the insides with a fork and spoon over the beans. Finish with l crumbled feta