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Photo of Chilli-stuffed baked sweet potatoes by WW

Chilli-stuffed baked sweet potatoes

9
Points® value
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, scrubbed clean

Calorie controlled cooking spray

4 spray(s)

Extra lean pork mince (5% fat), raw

500 g

Onion

1 large, finely sliced

Red pepper

2 medium, deseeded and sliced

Garlic

2 clove(s), crushed

Paprika

2 tablespoon(s), level, smoked

Ground Cumin

2 teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Chickpeas, cooked

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

Tinned Tomatoes

1 can(s), large

Oregano, Dried

2 teaspoon(s), level

Parsley, fresh

4 sprig(s), fresh, chopped, to serve

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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