Instructions
Follow the steps and taste along the way.
Prepare the sweet potatoes
Preheat the oven to 220 °C. Wash the sweet potatoes, halve them lengthwise, and score the cut sides lightly several times. Brush with half of the olive oil and season with 0.5 g of salt and some of the black pepper.
Bake the sweet potatoes
Place them cut-side down and bake for 30–35 minutes at 220 °C. They are ready when the flesh is easily pierced with the tip of a knife and the edges are lightly browned.
Cook the bean topping
While the sweet potatoes bake, finely chop the red onion and tomato, and mince the garlic. Heat a pan over medium heat, add the remaining oil, and cook the onion for 3 minutes, until softened. Stir in the garlic, cumin, smoked paprika, and chili flakes; cook briefly, for about 30 seconds.
Finish the topping and yogurt
Add the tomato, black beans, corn, water, remaining salt, and pepper. Stir and cook for 5–6 minutes, until the tomato softens but the beans remain whole. Stir the lime zest and 20 ml of lime juice into the yogurt.
Fill and serve
Turn the baked sweet potatoes cut-side up and gently mash the flesh with a fork to make a hollow. Divide the bean mixture among them, add the lime yogurt, and sprinkle with chopped cilantro. Serve immediately while the sweet potatoes and topping are warm.
