Cut a 200g sweet potato lengthways and bake for 30 min at 200oc/gas 6 (or cook in the microwave). Once flesh is soft, scoop out the flesh and mash with 1 tablespoon vegan plant cream, 50g canned, drained sweetcorn and a diced spring onion. Season with a few dashes of Tabasco Original red pepper sauce. Pile back into the skins and top with half an avocado, diced and serve.