Preheat your oven to 200°C (180°C fan). Wash and dry the sweet potatoes, then prick them all over with a fork. This allows steam to escape and prevents them from bursting in the oven.

Place the potatoes on a baking tray and bake for 45-60 minutes, or until the skin is crisp and the inside is completely tender when pierced with a knife. The exact time will depend on the size of your potatoes.

While the potatoes are baking, make the filling. Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped red onion and bell pepper and cook for 6-8 minutes, stirring occasionally, until softened.

Add the minced garlic, smoked paprika, cumin, and oregano to the pan. Cook for another minute, stirring constantly, until the spices are fragrant. This step is key to building flavour.

Stir in the rinsed black beans, drained sweetcorn, and tomato purée. Pour in the vegetable stock and season well with salt and pepper. Bring to a gentle simmer.

Reduce the heat to low, cover the pan, and let the filling simmer for 15-20 minutes, allowing the flavours to meld together. If it looks a little dry, you can add a splash more stock or water. What works best for me is to let it get quite thick so it sits nicely on the potato.

While the filling simmers, prepare the lime crema. In a small bowl, mix the sour cream or Greek yoghurt with the juice of half the lime and a pinch of salt. Set aside.

Once the sweet potatoes are cooked, remove them from the oven. Let them cool for a few minutes until you can handle them. Slice them open lengthwise down the middle, being careful not to cut all the way through.

Gently fluff up the flesh inside each potato with a fork. Spoon a generous amount of the black bean filling into each one.

Top your loaded sweet potatoes with the diced avocado, a dollop of lime crema, a sprinkle of chopped coriander, sliced spring onions, and crumbled cheese, if using. Serve immediately with the remaining lime cut into wedges.