Sweet potato for breakfast? We love it! You can cook the potatoes ahead of time and make a whole batch for the week, then reheat them in the microwave or oven right before serving.

Savoury Brekkie Sweet Potato (serves one)

Small sweet potato 1, scrubbed clean and pricked with a fork.

Avocado ½, peeled and pitted

Fresh coriander 1 tbsp, chopped

Salt, to taste

Chilli flakes pinch, or dash of hot sauce, plus extra to serve

Olive oil drizzle

Canned black beans 40g, drained and rinsed

Fried or poached egg, to serve (optional)

Put the sweet potato on the pre-heated oven rack and bake for about 45-60 mins at 200°C (400°F) Gas 6, until soft to the touch. Allow to cool a little.

In a bowl, roughly mash the avocado flesh with the coriander, a little salt and chilli flakes or hot sauce.

Slice the warm potato open lengthwise and lightly mash the flesh with a fork.

Top with a drizzle of olive oil, the mashed avocado and black beans. Serve with extra hot sauce and/or a fried or poached egg, if desired.

Recipe from The New Nourishing by Leah Vanderveldt, published by Ryland Peters and Small. Pictures by Clare Winfield