Loaded sweet potatoes with lime crema, black beans & guacamole

1. Preheat the oven to 220ºC, gas mark 7. Slice the potatoes into 3cm-thick rounds. In a large mixing bowl, combine the melted butter (or vegan alternative), garlic and fajita seasoning, ½ tsp sea salt flakes and some black pepper. Whisk to combine, then add the sweet potatoes and toss until coated.

2. Place the sweet potatoes in an even layer on a large baking sheet, about 3cm apart. Keep any remaining butter mixture. Bake the potatoes for 25-30 minutes, or until tender when tested with a fork. Meanwhile, mix the lime juice into the soured cream (or vegan crème fraîche). Season and set aside.

3. Remove the sweet potato slices from the oven and preheat the grill to high. Using a potato masher or the flat bottom of a sturdy mug, crush the potato slices lightly to gently break the surfaces. Use a pastry brush to apply the remaining spiced butter mixture. Grill for 3-5 minutes, or until the edges are starting to catch.

4. Pile up ½ the sweet potato slices in the centre of a serving platter (or divide between 4 plates), add a couple of spoonfuls each of guacamole, black beans and cherry tomatoes. Sprinkle with red onion, then drizzle over the lime soured cream and sprinkle over some herbs. Layer up with the remaining sweet potato and all the remaining ingredients, ending with a final drizzle of soured cream and herbs.