Prep 10 minutes
Cook 50 minutes
6 small (400g) orange sweet potatoes, peeled
1½ tablespoons extra virgin olive oil
1 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon sea salt
300g can red kidney beans, drained, rinsed
1¹⁄³ cups grated smoked cheddar
¼ cup chopped fresh coriander
1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
2 Cut each sweet potato in half lengthways. Cut into wedges.
3 Cook wedges, in batches, in a large saucepan of boiling water for 4 minutes. Drain well. Pat dry with paper towel to remove any excess moisture. Place in a large bowl. Drizzle with oil. Toss to coat. Sprinkle with paprika, cumin and sea salt. Toss to coat. Transfer to prepared tray, arranging wedges in a single layer.
4 Roast for 25 minutes, turning during cooking, or until golden and tender. Sprinkle with beans and cheddar. Cook for a further 15 minutes or until cheese is melted and starts to brown. Serve sprinkled with coriander.