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.
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 conflict 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.
Central American Style Spice Mix
Beef Stock Powder
Mature Cheddar Cheese(ContainsMilk)
Water for the Sauce
Sugar for the Sauce
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.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
When 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 powder, water and sugar for the sauce (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 remaining sweet potato cooking time. Stir occasionally to stop the chilli from sticking. 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 potatoes between your plates (2 halves per person) and spoon the beef chilli on top.
Grate the cheese over the potatoes and use scissors to snip the chives over the top.