Cheesy Jerk Sweet Potato Bake

Preheat the oven to 400°F fan (convection).

On a large baking tray, toss the diced sweet potato, sliced red peppers, and sliced red onion with 1 tbsp olive oil, salt, and pepper; roast for 25 minutes.

While the vegetables roast, prepare the jerk paste: dissolve the dark brown sugar in soy sauce and lime juice, then combine with ground allspice, dried thyme, garlic paste, ginger paste, finely diced spring onions, chilli flakes, cinnamon, and nutmeg; mix until a smooth paste forms.

Remove the tray, stir the jerk paste into the roasted vegetables, add the chopped tomatoes and drained black beans, and return the tray to the oven uncovered for an additional 15 minutes.

Squeeze the juice of the second lime over the mixture, scatter the grated cheddar on top, and place under a hot grill (broiler) for 4–5 minutes until the cheese is blistered and golden.

Drizzle the Greek yoghurt over the baked dish and scatter the remaining spring onions before serving.