This meat-free loaded sweet potato makes a hearty lunch or dinner. Recipe is easily doubled. Serves 2.
Pre-heat oven to 180°C / 160°C fan.
Use a sharp knife to pierce sweet potatoes on all sides then place in an oven-proof dish. Bake in pre-heated oven until easily pierced with a sharp knife, between 40-50 minutes.
While sweet potatoes are baking, mix together in a medium sized bowl the black beans, sweetcorn, half of the Dubliner Lighter White, peppers and spring onion. Season generously with salt and pepper. Set aside until needed.
When sweet potatoes have been cooked through, remove from the oven. Using tongs or a kitchen towel to hold the oven-hot sweet potatoes, cut a cross onto each one with a sharp knife.
Use a spoon to remove a few scoops of flesh from each sweet potato then mix this with the rest of the filling.
Spoon filling back into each sweet potato then top with the remaining Dubliner Lighter White cheese.
Turn oven to grill then return loaded potatoes to the oven, grill until cheese has melted. Finally, top with sliced jalapeño and hot sauce to serve.
Serving Size 1