Chilli-stuffed baked sweet potatoes
0
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The delicious chickpea chilli makes these Spanish-inspired jacket potatoes extra filling
Ingredients
Sweet potato, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Extra lean pork mince (5% fat), raw
500 g
Onion
1 large
Red pepper
2 medium
Garlic
2 clove(s)
Paprika
2 tablespoon(s), level
Ground Cumin
2 teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Chickpeas, cooked
1 can(s), large, drained
Tinned Tomatoes
1 can(s), large
Oregano, Dried
2 teaspoon(s), level
Parsley, fresh
4 sprig(s), fresh
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Prick the sweet potatoes all over with a fork and microwave for 10 minutes on full power. Transfer to a baking tray, mist all over with cooking spray and bake for 20 minutes, or until tender.
2
Meanwhile, mist a large, heavy-based nonstick pan with cooking spray. Brown the mince over a medium-high heat for 3-4 minutes, breaking up any lumps with a wooden spoon. Transfer to a bowl and set aside.
3
Mist the pan with more cooking spray and cook the onion and peppers for 5 minutes, or until softened. Add the garlic, paprika, cumin and chilli flakes, and cook, stirring, for 1 minute or until fragrant.
4
Return the mince to the pan along with the chickpeas, chopped tomatoes and oregano, and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the chickpeas are tender.
5
To serve, split the sweet potatoes in half, spoon over the chilli and top with the chopped parsley.
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