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For the avocado mayo:
- Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6. Place the sweet potatoes on a baking tray and drizzle with water. Pierce them a few times with a fork and roast for 30 minutes; the cooking time depends on the size — you want them cooked through, so check at 30 minutes and continue roasting if needed until soft.
- While the sweet potatoes are baking, heat the olive oil in a frying pan. Add the onions and sauté for 3-4 minutes.
- Add the peppers and continue to cook for two minutes. Add the garlic and spices and cook for a further two minutes.
- Add the black beans and heat through. Remove from heat and set aside.
- When the sweet potatoes are cooked through, remove from the oven and allow to cool for 10 minutes, or until cool enough to handle. Cut them in half lengthways and scoop out about three-quarters of the flesh with a spoon, leaving a thin layer of potato inside the skins.
- Add the bean mixture to the potato flesh and mash to combine. Season with salt and pepper to taste.
- Scoop the filling back into the sweet potato skins and top with some grated cheese (if using). Return to the oven for 10 minutes.
- While they are in the oven, make your avocado mayo. Scoop the flesh of the avocado into a food processor and add the remaining ingredients. Blitz until smooth. Taste and adjust seasoning if needed.
- Serve the baked sweet potatoes with the avocado mayo and top with chopped herbs, spring onions and a side of lime wedges for squeezing.
Per serving: 557kcals, 19.7g fat (6.1g saturated), 77.4g carbs (4.1g sugars), 21.4g protein, 17.3g fibre, 0.155g sodium
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