Prepare the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). Scrub the sweet potatoes well and pat them dry. Prick them all over with a fork – I find this really helps them cook evenly and prevents any unexpected explosions! Rub them with a little bit of olive oil and a pinch of salt.

Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking tray and bake for 45-55 minutes, or until the skin is slightly crispy and the inside is completely tender when pierced with a knife.

Start the Filling: While the potatoes are baking, heat 1 tbsp of olive oil in a large saucepan or frying pan over a medium heat. Add the chopped red onion and cook for 5-7 minutes, until softened and translucent.

Add Aromatics: Add the minced garlic, ground cumin, smoked paprika, oregano, and chilli flakes (if using). Cook for another minute, stirring constantly, until the spices are wonderfully fragrant. This step is crucial for building flavour.

Combine Ingredients: Pour in the chopped tomatoes, tomato purée, and the rinsed black beans. Stir everything together well and season generously with salt and pepper.

Simmer and Thicken: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened nicely. What works best for me is gently mashing about a quarter of the beans against the side of the pan with a wooden spoon to help thicken the sauce naturally.

Finish the Filling: Once thickened, turn off the heat. Stir in the lime juice and the chopped fresh coriander. Taste and adjust the seasoning if necessary. You might want a little more salt or a touch of maple syrup to balance the flavours.

Assemble and Serve: When the sweet potatoes are cooked, remove them from the oven. Slice them open lengthwise, being careful not to cut all the way through. Fluff up the soft flesh inside with a fork. Spoon a generous amount of the black bean filling into each potato. Serve immediately with your favourite toppings.