Loaded baked sweet potatoes - delicious. magazine

Ingredients

• 4 medium-large sweet potatoes (about 200g each)
• 2 tbsp light oil
• 1 tsp fine sea salt
• 400g can chopped tomatoes – finely chopped if possible
• 1½ tbsp red wine vinegar
• 2 tsp caster sugar
• 400g can cannellini or mixed beans, drained and rinsed
• 100g kimchi, plus extra to serve (see Know How)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 200g baby button, chestnut or small king mushrooms, larger ones halved
• 3 spring onions, thinly sliced
• 120g cheddar, grated