Heat the oven to 200 degrees, prick and bake the sweet potatoes until soft through (around 40 minutes).
Heat some coconut (or other oil) in a pan and put in the chick peas or kidney beans along with the chopped peppers, 2/3 of the spring onions, pepper, thyme and paprika.
Mix all ingredients until heated through.
Cut potatoes lengthways and scoop out the inside and mix with the bean and pepper mix and place back into the potato skin.
Place a dollop of hummus on top of the potato and garnish with fresh coriander and a the left over spring onions.
2 large sweet potatoes
1 large red or orange pepper, chopped
2 spring onions
Can of chickpeas or kidney beans
Half a tub of hummus, such as smoked hummus
Coconut oil for cooking
Fresh coriander for garnish