Instructions

1. If you don’t have any pre-baked sweet potatoes then the potatoes in a preheated oven and bake them for about 30-45 minutes, until you can push a skewer through them easily. Let them cool a bit.
2. Cut the sweet potatoes in half (vertically) and scoop out the flesh into a mixing bowl.
3. Rub some oil over the corn and griddle, grill or barbecue it. Let it cool, then using a sharp knife cut off the kernels.
4. Meanwhile, finely chop the red onion, garlic, chilli and bell pepper.
5. In a frying pan heat the oil and gently fry the chopped vegetables. Add the paprika and cumin, stir for a minutes, then add the tomato purée.
6. Rinse and drain the kidney beans, add them to the mixing bowl.
7. Add the corn, coriander and the onion mixture, then combine well. Season with salt and pepper.
8. Taste it and adjust the seasoning and the chilli (you might want to add some chilli flakes).
9. Fill the potato skins with the mixture and bake them for 15 minutes or so.