grated cheddar cheese or soy cheddar cheese, to serve .
3 sweet potatoes (500g) .
310 g corn kernels .
1 green pepper, cubed .
1 tbsp olive oil .
3 tbsps sliced fresh coriander leaves .
1/2 tsp chili powder .
1 large onion .
1 c vegetable stock .
1 tsp ground coriander .
2 tsps ground cumin .
1 large courgette, cubed .
400F g sliced tomatoes
Directions
Step #1 Preheat the oven to 210 degrees (gas 6-7).
Step #2 Rinse the sweet potatoes, then pierce with a small sharp knife.
Step #3 Place them on a baking.
Step #4 tray & bake for 1-1½ hrs, or until soft.
Step #5 Heat the oil In a large-ish saucepan & cook the onion over a medium heat for about 5 mins, stirring every once in awhile, until very soft & golden.
Step #6 Add garlic & spices, stirring, & cook, for 1 min.
Step #7 Add the tomato & stock, stir well, then add the vegetables & beans.
Step #8 Bring to the boil, then reduce the heat & let simmer, partially covered, for 20 mins.
Step #9 Uncover, increase the heat slightly, & cook.
Step #10 for a further 10-15 mins, or until the liquid had reduced & thickened.
Step #11 Stir in the coriander leaves just before serving.
Step #12 To serve, cut the sweet potatoes in half lengthways.
Step #13 Spoon the vegetable mixture over the top.
Step #14 Add a dollop of light (soy) sour cream & sprinkle with grated (soy) cheddar cheese.
Enjoy the Spicy Beans on Baked Sweet Potato recipe