Ingredients:

  • 4 large sweet potatoes (approx. 1.4 kg), scrubbed clean
  • 2 Tbsp Olive Oil (for rubbing)
  • 1 tsp Sea Salt
  • 1 medium Red Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Olive Oil (for sautéing)
  • 1–2 tsp Chipotle Paste in Adobo
  • 1 Tbsp Chili Powder (Ancho style)
  • 1 tsp Ground Cumin
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 2 (15 oz) cans Canned Black Beans, rinsed and drained
  • ½ cup Vegetable Stock
  • ½ cup Frozen Sweetcorn, thawed slightly
  • Salt and Black Pepper, to taste
  • ½ cup Greek Yogurt or Crème Fraîche
  • 1 Tbsp Lime Juice, freshly squeezed
  • ¼ cup Feta Cheese (or Cotija), crumbled (optional)
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped
  • 1 large Avocado, diced or sliced

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with foil (optional, for easy cleanup).
  2. Prick each sweet potato several times all over with a fork. Rub the potatoes thoroughly with olive oil and sprinkle generously with sea salt.
  3. Place the potatoes directly on the baking sheet. Bake for 50 to 60 minutes, or until the potatoes yield easily when squeezed gently.
  4. While the potatoes are baking, heat the 1 Tbsp of olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper. Sauté for 5–7 minutes until softened.
  5. Stir in the minced garlic, chili powder, and ground cumin. Cook for 1 minute until fragrant. Stir in the chipotle paste.
  6. Add the canned diced tomatoes (with juice), rinsed black beans, and vegetable stock. Bring the mixture to a simmer.
  7. Reduce the heat to low and let the chili gently simmer, uncovered, for 15–20 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
  8. Stir in the frozen sweetcorn and cook for 2 minutes until heated through. Taste and adjust seasoning with salt and pepper.
  9. Prepare the Lime Crème: In a small bowl, combine the Greek yogurt/crème fraîche and the fresh lime juice. Season lightly with salt. Set aside.
  10. Once the sweet potatoes are tender, remove them from the oven. Carefully slice them open lengthwise, being careful not to cut all the way through the bottom.
  11. Use a fork to gently fluff the flesh inside each potato. Spoon a generous amount of the hot Chipotle Black Bean Filling into the centre of each sweet potato.
  12. Top the chili filling with a dollop of the Lime Crème, crumbled Feta, diced avocado, and a final sprinkle of fresh coriander. Serve immediately.