Kumpir
Sweet Potatoes
Black Beans	g
Cherry Tomatoes	g
Corn	g
Red Onion
Garlic Clove
Purple Cabbage	g
Lime Juice	tbsp
Olive Oil	tbsp
Chili Powder	tsp
Handful Fresh Coriander
Salt & Pepper to taste
Guacamole
Avocado
Lime Juice	tbsp
Garlic Powder	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Sourcream
Skyr Yoghurt	g
White Wine Vinegar	tbsp
Lime Juice	tbsp
Salt & Pepper to taste

1. Preheat the oven to 200 ºC. Wash the sweet potatoes, pierce with a knife all around and bake on a baking tray on a medium rail in the oven for about 60 minutes.
2. For the filling, wash the cherry tomatoes and dice them small. Peel the onion and cut it into small pieces. Wash the coriander, dry and chop finely. Peel the red cabbage and cut finely. Drain the corn and mix everything together in a bowl.
3. Add salt and lime juice and mix well. Put in the fridge and let it steep.
4. Prepare the beans about 15 minutes before the sweet potatoes are ready. Drain the black beans and rinse them in the sieve.
5. Heat some olive oil in a pan and press in a clove of garlic with a garlic press. Fry briefly, then add the beans. Heat the beans for about 3-5 minutes. Then season with salt and chili powder. Then place on a plate and let cool down.
6. In the meantime, prepare the guacamole. Halve the avocados, remove the stones, and cut the pulp into cubes. Mash the avocados in a bowl with garlic powder, lime juice and olive oil. Season to taste with salt and pepper.
7. For the sour cream, mix the yogurt, lime juice and vinegar. Season with salt and pepper
8. As soon as the beans have cooled, mix with the corn tomato mixture. Season to taste with salt and pepper.
9. Cut the sweet potatoes lengthways, fill with the corn bean filling and garnish with guacamole and sour cream.

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