Photo of Baked sweet potatoes with chilli chicken & avocado salsa by WW

Baked sweet potatoes with chilli chicken & avocado salsa

Points® value
Total Time
1 hr 20 min
20 min
1 hr


Sweet potato, raw

1 medium

Calorie controlled cooking spray

4 spray(s)

Red onion

½ small, finely chopped

Celery, Raw

1 stick(s), finely chopped


½ clove(s), crushed

Chilli, green or red

½ individual, red, deseeded and finely chopped

Ground Cumin

¼ teaspoon(s), level

Tinned Tomatoes

1 can(s), small

Chicken breast, skinless, grilled

60 g, shredded


20 g, chopped

Coriander, fresh

1 teaspoon(s), roughly chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until cooked through.
  2. Meanwhile, mist a nonstick frying pan with cooking spray and set over a medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant.
  3. Add the tomatoes and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until thickened. Add the chicken and cook, uncovered, for 2 minutes, until heated through.
  4. To make the salsa, combine the avocado and coriander in a small bowl. Cut a lengthways slit in the potatoes and squeeze to open. Fill with the chicken mixture and serve topped with avocado salsa.


For a vegetarian option, replace the chicken with a tin of rinsed and drained kidney beans.