• Preheat oven to 200°C (400°F).
• Wash the sweet potatoes by hand. Place them on a cutting board and prick with a fork 10–12 times around.
• Place the sweet potatoes on baking paper in the oven. Bake for 50–60 minutes, depending on their size.
• Cut the avocado in half and remove the seed. Scoop the flesh into a mixing bowl.
• Cut the tomato into small pieces.
• Add the lime juice and chopped coriander. Add salt and pepper. Mash everything together with a smasher or fork, leaving some big chunks.
• Fry the vegetarian mince in a bit of oil over medium-high heat. Season with cumin, garlic, salt and pepper.
• Add the tomato puree and bell pepper. Drain and add the black beans and the corn. Mix it all together and simmer for a few minutes.

PLATING

• Place the sweet potato on a plate. Slice it open on top with a knife.
• Slightly mash the inside with the side of a fork. Add grated cheddar cheese and let it melt.
• Spoon a couple of tablespoons of the vegetarian mince–bean mixture into the potato.
• Add guacamole, cream cheese, coriander and Tajín.