Loaded sweet potatoes with sardines and cheese

Method

1. Prick the sweet potatoes with a fork, then bake until soft. This can be done in the oven for 45 minutes to an hour (180 fan/gas 6) or, if you’re short of time, in the microwave for 10 minutes, then crisped in the oven for 10 minutes.
2. Mash the avocado in a bowl using the back of a fork, then season with plenty of salt and juice from the lime (or lemon).
3. Carefully slice open the potatoes length-ways and scoop out the flesh into a bowl. Add the knob of butter and mix into a smooth(ish) texture. Drain the sardines and add to the bowl. Mash with the back of a fork, keeping some of the fish chunkier to give some texture, then stir in the spring onions and most of the coriander. Taste and season with salt and pepper.
4. Spoon the mixture back into the skins and put on a baking tray. Heat the grill to high, top the sweet potatoes with the cheese, then put under the grill until the cheese has melted and is golden brown. Serve with the mashed guacamole, remaining coriander and, if you like, soured cream, sriracha and citrus slices to squeeze over.