Sweet Potato Spicy Tu-Nah

Method

1. 1 Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 400℉. Skip this and the next step if using the microwave method.
2. 2 Pierce the sweet potatoes several times with a fork, then rub with a little extra virgin olive oil and season with salt and black pepper. Bake for 45 minutes, until a knife slides in easily and the flesh is soft.
3. 3 Alternatively, wrap each pierced sweet potato in a damp piece of kitchen paper and microwave on full power for 5 minutes, checking and flipping every 1.5 minutes, until tender.
4. 4 Meanwhile, make the guacamole: mash the avocado with the yoghurt, lemon juice, a pinch of salt and black pepper until smooth.
5. 5 Cut each sweet potato in half lengthways without slicing all the way through, so it opens up to hold the filling.
6. 6 Drizzle some of the pesto inside each potato, reserving the rest for topping. Layer over the tu-nah and the guacamole, then finish with the reserved pesto, the chopped basil and a final crack of black pepper. Serve hot.