Loaded Sweet Potato Jacky-P

Name: Loaded Sweet Potato Jacky-P with Easy Beef Chilli, Cheese and Chives
Total time: 50 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Sweet Potato; 240 British Beef Mince; 1 Red Kidney Beans; 1 Central American Style Spice Mix; 1 Tomato Passata; 10 Beef Stock Paste; 60 Mature Cheddar Cheese; 1 Chives; 50 Water for the Sauce; ½ Sugar for the Sauce

with Easy Beef Chilli, Cheese and Chives

Mimi MorleyPublished on November 25, 2021

Get 50% off 1st box + free snacks for life!

This Loaded Sweet Potato Jacky-P is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Sweet Potato

240

British Beef Mince

Red Kidney Beans

Central American Style Spice Mix

Tomato Passata

Beef Stock Paste

Mature Cheddar Cheese

(Contains: Milk)

Chives

Not included in your delivery

Water for the Sauce

Sugar for the Sauce

Nutritional information

Energy (kcal)780 kcal

Energy (kJ)3262 kJ

Fat32 g

of which saturates16 g

Carbohydrate69 g

of which sugars20 g

Protein46 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Sieve

•Medium Saucepan

•Plate

Cooking Instructions and Tips

Preheat your oven to 220°C. Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of your oven until tender and the knife slips in easily, 30-40 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a spoon to break it up as it cooks. While it cooks, drain and rinse the kidney beans in a sieve.

When the beef is browned, drain and discard any excess fat, then season with salt and pepper. Add the Central American style spice mix and roughly crush half the kidney beans in your hands over the pan so they break up. Stir in the remaining whole kidney beans, tomato passata, beef stock paste, water and sugar (see ingredients for both amounts).

Bring the chilli to the boil, then cover with a lid and turn the heat to low. Leave to cook slowly for the same amount of time your potato needs. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once everything is ready, taste the chilli and add salt and pepper if needed.

Divide the jacket sweet potato halves between your plates with the chilli spooned on top. Grate the cheese over the potatoes and use scissors to snip the chives over the top. Enjoy!