Preheat your oven to 240°C/220°C fan/gas mark 9.

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 large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While it cooks, drain and rinse the kidney beans in a sieve. Pop half of them into a bowl and mash with the back of a fork.

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 kidney beans (whole and mashed).

Stir in the tomato passata, beef stock paste, sugar and water for the sauce (see pantry 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.

Meanwhile, grate the cheese.

When everything's ready, taste the chilli and add salt and pepper if needed.

Share the jacket sweet potatoes between your plates (2 halves per person) and spoon the beef chilli on top.

Scatter over the cheese.

Enjoy!