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Photo of Jacket sweet potatoes with beef and bean chilli by WW

Jacket sweet potatoes with beef and bean chilli

Total Time
1 hr 20 min
20 min
1 hr
Swap regular spuds for the rich, earthy flavour of roasted sweet potato.


Orange sweet potato (kumara)

400 g, (2 x 200g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped

Chilli powder

2 tsp, Mexican

Extra lean beef mince, raw

200 g

Canned diced tomatoes

400 g, (1x400g can)

Beef stock

1 cup(s), (250ml)

Canned red kidney beans, rinsed, drained

400 g, (1 x400g can)

Canned corn kernels, no added salt

300 g, (1x300g can)

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Fresh coriander

2 tbs, chopped

Broccoli, cooked without added fat

300 g, steamed florets


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add chilli powder and cook for 30 seconds.
  3. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes or until thickened. Stir in beans and corn and cook for 2 minutes or until heated through.
  4. Cut potatoes in half lengthways and top with chilli mixture. Serve with sour cream and coriander.


SERVING SUGGESTION: Steamed broccoli.