For the Roasted Sweet Potatoes

• Preheat your oven to 180°C (350°F), rack in the lower third.

• Prepare your trays: Line two rimmed baking trays with foil, lightly brush with olive oil to prevent sticking.

• Arrange the sweet potato rounds in a single layer, then brush the tops with more olive oil.

• Season with salt and freshly ground black pepper to taste.

• Roast for 15–18 minutes, until the rounds are soft and golden underneath.

• Cool slightly before topping.

For the Guacamole

• Halve and pit the avocados. Scoop out the flesh into a bowl.

• Mash with a fork, leaving some chunky pieces for texture.

• Add corn, black beans, red onion, tomato, chillies (if using), coriander, cumin, and lime juice.

• Season with salt and pepper, mix gently.

• Taste and adjust seasoning, acidity, or spice if needed.

To Assemble

• Top each sweet potato round with a generous spoonful of guacamole.

• Garnish as you like: extra coriander, diced chillies, or a sprinkle of sweetcorn.

• Serve immediately for the freshest flavour and best texture.