Load 'em up with the good stuff when you land these meat-free sweet potatoes on the table. Spiced and piled with saucy beans, these guys feel naughty but they're definitely playing for the nice side. With a melty mozzarella top dolloped with sour cream, they'll easily grab and hold the attention of passing meat-lovers.
Preheat oven to 210°C fan-forced. Halve sweet potato lengthways. Place cut-side down on a lined baking tray, drizzle with 1 teaspoon oil and sprinkle with salt. Bake for 35–40 minutes or until golden and cooked through. While sweet potato is cooking, continue with step 2.
Remove core from capsicum and discard. Chop capsicum. Peel and slice onion into half-moons. Heat remaining oil in a frypan over medium-high heat. Add onion and capsicum and cook, stirring occasionally, for 3–4 minutes or until softened and caramelised.
Drain beans and rinse under cold water. Peel and crush garlic. Add tomato paste, garlic and Subtly Smoky Chipotle to pan and cook, stirring, for 30 seconds or until fragrant. Add beans and 250ml (1 cup) water and bring to a simmer. Reduce heat to low and cook for 5–6 minutes or until sauce has reduced slightly. Mash beans slightly with a fork.
Once sweet potato is cooked, carefully remove tray from oven and turn over sweet potato with a spatula. Top with bean mixture and mozzarella. Return tray to oven and bake for a further 7–8 minutes or until cheese is golden. While sweet potato is baking, continue with step 5.
Halve cherry tomatoes. Rinse and roughly chop coriander. Juice lime. Place lime juice, tomato, coriander and a sprinkle of salt and pepper in a bowl and mix to combine. Set aside.
Serve loaded sweet potatoes with salsa, sour cream and jalapeños.