Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Baked sweet potatoes with veggie chilli by WW

Baked sweet potatoes with veggie chilli

9
7
2
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
This tasty chilli can be used in all sorts of ways, like this topping for a jacket sweet potato.

Ingredients

Sweet potato(es), raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 small

Garlic

1 clove(s)

Carrots, raw

2 medium

Peppers, All Types

2 medium

Ground Cumin

1 teaspoons, level

Chilli Powder

1 teaspoons, level

Cayenne Pepper

½ teaspoons, level

Ground Cinnamon

½ teaspoons, level

Tinned Tomatoes

2 can(s), large

Sweetcorn, frozen, boiled

150 g

Avocado pear

½ medium

Mixed Beans, cooked

1 can(s), large, drained

Reduced Fat Soured Cream

4 tablespoons, level

Instructions

  1. Preheat the oven to 200/180/Gas 6. Put the sweet potatoes on a baking tray and bake for 35-40 minutes, or until tender.
  2. Meanwhile, make the chilli. Lightly spritz a large sauce pan with the cooking spray and cook the onion for 4-5 minutes until soft but not coloured. Add the garlic and cook for another minute.
  3. Tip in the carrots and peppers, then sprinkle in all the spices. Stir well and cook for 1 minute until all combined. Season well.
  4. Pour in the tomatoes and mixed beans – rinsing out the cartons with a splash of water - then simmer for 18-20 minutes until all the veggies are cooked through.
  5. Add the sweetcorn and cook for a further 5 minutes.
  6. To serve, slice open the sweet potatoes and spoon the chilli on top. Serve with the avocado slices and 1tbsp sour cream per portion.

You might like