1: Preheat your oven to 200°C.
2: Put the sweet potatoes on a roasting tray and bung it in the oven. That’s right, skin and all – don’t do anything to the potatoes! Let them bake till they’re soft – about 30-40 minutes or when you smack them with the back of a spoon they are soft and squishy,
3: Drain your tins of beans and rinse them in cold water. Set aside.
4: If you’re super organised, defrost your frozen veg the night before. If you’re not, blast them in the microwave or pour hot water over them till they defrost.
5 Finely chop your onion. Heat a frying pan on a medium-high heat. When it’s hot, lash in a bit of olive oil. Test it with a little piece of onion. When it sizzles, lash in the rest of the onion. Cook the onion till soft.
6: Chuck in the spices with the onion and sauté for a few minutes. In go the defrosted veggies and stir-fry for 5 or so minutes. Pop in the beans and cook for a few more minutes. Set to one side while you wait for your sweet potatoes.
7: When the sweet potatoes are soft, take them out of the oven – but keep the oven on. When they are cool enough to handle, shake them out of their skins into a big bowl. Mash using a potato masher with a little butter, or olive oil if you’re dairy free. Season to taste.
8: In a baking dish, spread out your veggie and bean mix. Then spoon the mashed sweet potato on top and smooth it over. Top with whatever obscene amount of cheese you like, or leave it out for a dairy-free option. Pop back in the oven till the cheese is melted and bubbly (10-15 minutes).