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 onto the tray.

When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 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 the mince 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. Peel and grate the garlic (or use a garlic press).

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 garlic to the beef pan. Fry for 1 min.

Stir in the kidney beans (whole and mashed), 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 simmer 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 season with salt and pepper if needed. Remove from the heat, adding a splash of water if it's a little too thick.

Share the sweet potato halves between your plates and spoon the beef chilli on top. 

Scatter over the cheese.

Serve the baby leaf salad on the side with the balsamic glaze drizzled over.