Baked sweet potato with steak fajita filling

Preheat oven to 200°C (fan-forced). Wash the sweet potatoes and prick them with all over with a a fork. Rub the potatoes with a little olive oil and season with pepper. Wrap each potato in foil and place on a baking tray. Bake for 45-55 minutes or until soft.

To make the marinade, put the lime juice, spice blend, garlic powder, cumin and 1 tablespoon olive oil in a bowl. Season with pepper. Stir to combine. Pour half the marinade into a second bowl. Add the steak to one of the bowls and mix well. Add the onions and capsicums to the other bowl and mix to ensure everything is evenly coated. Cover both bowls in plastic wrap and place in the fridge until needed.

When the sweet potatoes have about 20 minutes left to cook, heat the remaining oil in a large non-stick frying pan over medium heat. Add the onion and capsicum mixture and cook, stirring often, for 12-15 minutes or until they go soft and start to glisten and brown. Transfer to a plate. Wipe the pan out with paper towel. Add the steak to the pan and cook, stirring often, for 3-5 minutes. Return the onions and capsicum to the pan for 2-3 minutes or until heated through. Remove the pan from the heat and stir through most of the coriander.

Mash the avocado in a bowl with a fork. Stir in the remaining coriander. Season with pepper.

To serve, halve each sweet potato lengthways, mash the insides with a fork, then top with a spoonful of the steak fajita mixture and a dollop of mashed avocado.