Baked sweet potatoes with chilli
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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!
Ingredients
Sweet potato, raw
600 g, 4 x 150g
Calorie controlled cooking spray
4 spray(s)
Red pepper
1 medium, deseeded and cut into chunks
Onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Ground Cumin
2 teaspoon(s), level
Paprika
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
Instructions
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.
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