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

1. Preheat the oven to gas 4 / 180C / 350F
2. Scrub the potatoes clean then pierce them all over with a fork.
3. Bake for 40 minutes or until cooked through
4. Meanwhile heat the oil in a pan, add the onion and fry for a few minutes
5. Add the diced pepper and chilli and cook a further 3 minutes.
6. Add more chilli if you like more heat
7. Add the tomatoes, sweetcorn and paprika and cook another 3 minutes
8. Season to taste with salt & pepper
9. When the potatoes are done, slice in half lengthways and spoon the tomato mixture over each half
10. Serve with a spoonful of sour cream and a sprinkling of chives.
11. Coconut cream soured with a little lemon juice and pepper is a great dairy & nut-free alternative

sweet potatoes, olive oil, red onions, red bell peppers, red chilli, cherry tomatoes, sweetcorn, paprika

Taken from cookpad.com/us/recipes/366850-vickys-sweet-potatoes-with-a-smoky-tomato-filling (may not work)