Photo of Baked sweet potatoes with chilli by WW

Baked sweet potatoes with chilli

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Baked potatoes with a rich chilli filling are a Bonfire Night staple, and it’s so easy to make a delicious meat-free version – even down to the traditional cheese topping!


Sweet potato, raw

600 g, 4 x 150g

Calorie controlled cooking spray

4 spray(s)

Red pepper

1 medium, deseeded and cut into chunks


1 small, thinly sliced


2 clove(s), crushed

Ground Cumin

2 teaspoon(s), level


2 teaspoon(s), level, smoked

Chilli flakes

1 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

Tinned Tomatoes

2 can(s), large, chopped

Kidney Beans, cooked

2 can(s), large, drained, drained and rinsed

Violife Epic Mature Cheddar Flavour

60 g, grated

Spring Onions

3 medium, trimmed and finely sliced

Coriander, fresh

2 tablespoon(s), leaves, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the sweet potatoes with cooking spray then prick all over with a fork. Bake directly on the middle rack of the oven for 1 hour (put a baking tray on the rack below to catch any juices).
  2. Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the pepper and onion for 6-8 minutes, until softened.
  3. Add the garlic, spices and oregano and cook for a further minute. Stir in the tomatoes and beans, season and simmer for 20 minutes until the chilli has thickened.
  4. Remove the sweet potatoes from the oven, split open, then top with the chilli, vegan cheese, spring onions and coriander.