Hasselback Sweet Potatoes 'Mexican-Style'

Pre-heat the oven to 200°C. Wash the sweet potatoes and place them between the handles of two wooden spoons and cut thin slices until the knife touches the spoons. Put the potatoes on a small baking tray, drizzle them with 2 tbsp of olive oil and season with salt. Bake in the oven for 40 minutes.

Cut bacon into small strips, mix with cheese and spread the mixture on the sweet potatoes. Bake for another 10-20 minutes (depending on their size).

Rinse and drain the kidney beans and the sweetcorn. Wash the tomatoes and cut them in half. Peel and dice the garlic clove and cut the onion into small cubes. Fry them with the remaining olive oil. Add the tomatoes and fry briefly. Then add the kidney beans, sweetcorn, crème fraîche and maple syrup, stir and bring to a boil. Season with salt, pepper, cumin and chilli flakes.

Cut the limes into wedges. Serve sweet potatoes with the 'Mexican-style' vegetables on plates and garnish with lime wedges and some coriander.