vickys sweet potatoes with a smoky tomato filling

Ingredients vickys sweet potatoes with a smoky tomato filling

4 sweet potatoes skins left on
3 tbsp olive oil
2 small red onions finely chopped
2 small red bell peppers deseeded & diced
1/2 red chilli deseeded & finely chopped
450 grams cherry tomatoes halved
300 grams sweetcorn
1 tsp smoked paprika
salt & pepper

how to make vickys sweet potatoes with a smoky tomato filling

Preheat the oven to gas 4 / 180C / 350°F

Scrub the potatoes clean then pierce them all over with a fork. Bake for 40 minutes or until cooked through

Meanwhile heat the oil in a pan, add the onion and fry for a few minutes

Add the diced pepper and chilli and cook a further 3 minutes. Add more chilli if you like more heat

Add the tomatoes, sweetcorn and paprika and cook another 3 minutes

Season to taste with salt & pepper

When the potatoes are done, slice in half lengthways and spoon the tomato mixture over each half

Serve with a spoonful of sour cream and a sprinkling of chives. Coconut cream soured with a little lemon juice and pepper is a great dairy & nut-free alternative