Baked Sweet Potato with Black Bean Salsa

Ingredients

4 medium sweet potatoes / kumara

1 tablespoon olive oil

Salt and pepper to taste

For the Black Bean Salsa:

1 can black beans, drained and rinsed

1 C corn kernels (fresh, canned, or frozen)

1 red capsicum, diced

1 small red onion, finely chopped

1 avocado, diced

¼ C fresh coriander, chopped

Juice of 2 limes

1 tsp ground cumin

½ tsp smoked paprika

Salt and pepper to taste

Method

Preheat Oven: Preheat your oven to 200°C (400°F)

Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato several times with a fork. Rub them with olive oil and season with salt and pepper.

Bake Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with baking paper or aluminium foil. Bake for 45-60 minutes, or until they are tender and easily pierced with a fork.

Prepare Black Bean Salsa: While the sweet potatoes are baking, prepare the black bean salsa. In a large bowl, combine the black beans, corn, capsicum, red onion, avocado, and coriander.

Season the Salsa: Add the lime juice, ground cumin, smoked paprika, salt, and pepper to the salsa mixture. Toss everything together until well combined. Adjust seasoning to taste.

Assemble the Dish: Once the sweet potatoes are done baking, remove them from the oven. Let them cool for a few minutes, then slice them open lengthwise.

Serve: Top each sweet potato with a generous portion of the black bean salsa. Garnish with additional coriander if desired. Serve warm.

Condiment suggestions: A dollop of Greek yoghurt, Siracha mayo or a zesty vinaigrette.