Roasted Stuffed Sweet Potatoes

Pierce sweet potatoes with a fork.
Place them on an oven tray and bake in a preheated oven at 200˚C, for about an hour or until tender when pricked with a fork.
To make the lime and coriander slaw; place all the ingredients for the slaw into a bowl, stirring to combine.
Set aside while waiting for the sweet potatoes to cook.
To make the avocado and lime cream; place all the ingredients in a blender and blend until completely smooth and creamy.
Set aside while waiting for the sweet potatoes to cook.
To make the salsa; place all the ingredients into a bowl and toss together. Set aside while waiting for the sweet potatoes to cook.
To make the Mexican chickpea filling; place all the ingredients into a food processor and pulse for a couple of seconds until they are finely chopped.
Be careful not to over-pulse the ingredients.
Heat the olive oil in a frying pan, and over medium heat, gently cook the pulsed ingredients for a couple of minutes.
Remove from the heat. Once the sweet potatoes are cooked, remove from oven and allow to cool a little until warm
Slice them down the middle, lengthwise, being careful not to cut them all the way through.
Fill them with the chickpea filling, lime and coriander slaw and avocado and lime cream.
Serve with a salsa on the side.

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