Instructions

1. Cut the sweet potatoes in half (horizontally) and put them in a baking tray. Brush them with olive oil, then bake them in the oven, over 180°C, for 25-30 minutes.
2. Meanwhile, make the beans. Thinly slice the onion, dice the bell pepper and courgette. Finely chop the garlic.
3. Heat some olive oil in a frying pan, then gently sauté the onion and red pepper for 5 minutes, then add the garlic, courgette and spices. Stir for 30 seconds, then add the passata and stir for another 30 seconds.
4. Season with salt and pepper, then add the water and bring to a boil.
5. Cook for about 20 minutes, or until the vegetables are tender and you get a thick stew.
6. When the sweet potato skins are crispy and their flesh is soft, take them out of the oven.
7. Serve the sweet potatoes with the bean stew and fresh coriander leaves scattered on top.
8. You can add some sliced (jarred) jalapeno peppers for a spicy version or a dollop of sour cream for a vegetarian version.