Preheat the oven to 200˚C, gas mark 6. Rub the sweet potatoes with ½ tbsp oil. Season, prick with a fork and bake for 40-45 minutes.
Halve lengthways and scoop out the flesh, leaving a 1cm shell. Put in a bowl and cover with foil to keep warm.
Season the skins and sprinkle with ½ tbsp smoked paprika. Cook for 10-15 minutes until crisp.
Meanwhile, set a pan with the baked beans over a medium heat. Add 1-2 tbsp smoked paprika and plenty of black pepper. Heat through for 5 minutes.
Roughly mash the sweet potato flesh with a little butter. Season and fold through the smoky beans. Add chopped spring onions if you like. Remove the skins from the oven, divide the filling among them and top with grated cheddar and basil leaves.