Sweet Potatoes

1. Pre-heat your oven to 220C/200C fan. Poke your potatoes with a fork all over. Drizzle a little oil on your sweet potatoes and sprinkle a little salt. Massage your potatoes slightly to make sure the oil is distributed. Bake for 40-45 minutes or until cooked.

Filling

1. Heat your pan with some oil. Add in your onions and cook until transparent.
2. Mix in your garlic and cook for under 1 minute.
3. Add in your walnuts, bell pepper, chipotle paste, jalapenos, jalapeno brine, ground cayenne powder, ground cumin, salt, nutritional yeast and black beans. Cook for 4-6 minutes.

Assembly

1. Once your sweet potatoes are cooked, allow them to cool slightly (just so you don't burn yourself!)
2. Cut your potatoes in half and gently scoop out the cramy insides. Scoop out a little at a time to avoid accidentally breaking the skins, you also dont have to remove all of the sweet potato flesh.
3. Add the scooped sweet potato skins back into your pan, mix and mash the mixture until there are no big clumps. Cover your pan with a lid and cook on low for 8-10 minutes or until warm.
4. Add your filling back into your sweet potato skins, garnish with some fresh coriander, chilli flakes and tortilla crisps (I know they're not healthy but crush a 2-3 up per sweet potato, you won't regret it!).