Sweet Potatoes with Baked Beans & Guacamole

For Sweet Potatoes

1. Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil over medium heat and cook for 20–25 minutes, or until nearly tender, but not all the way cooked through.
2. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
3. Transfer the sweet potatoes to the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper. Bake the sweet potatoes for 10–15 minutes or fully cooked through and the skin is slightly crispy. Remove from the oven.
4. Meanwhile heat your SPC baked beans in a saucepan, for an extra kick, you can add sweet corn, chopped onion or any spices you may like into the baked beans, heat and stir until well combined
5. Cut an opening lengthwise down the centre of each sweet potato. Stuff the potatoes with the filling, dividing evenly. You can top with sprinkled feta cheese and guacamole.
6. Garnish with chopped coriander
7. Serve warm

For Guacamole

1. Place the avocado fleshand lime juice in a medium bowl and use a fork to mash until almost smooth.
2. Add the onion, tomato, garlic, chilli, coriander and lime juice and season with salt and pepper. Use a spoon to mix well.
3. Serve with a squeeze of extra lime juice and some chopped coriander.