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.

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.

While the sweet potatoes roast, peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic and Central American style spice mix. Fry for 30 secs.

Add the kidney beans, red wine stock paste, passata, sugar and water for the sauce (see pantry for both amounts) to the pan. Roughly mash half the beans using a potato masher or the back of a fork, then stir everything together.

Bring to the boil, then turn the heat down to medium and simmer until thickened, 8-10 mins. 

When the sweet potatoes have 15 mins left, add the sliced pepper to another baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until soft and slightly charred, 12-14 mins.

Meanwhile, grate the cheese. 

Once the peppers have roasted, stir them through the chilli (reheat if necessary).

Taste the chilli and season with salt and pepper if needed. Add a splash of water if it's a little too dry.

Using a fork, fluff up the inside of the sweet potatoes and add a knob of butter if you'd like.

Share the potatoes between your plates and top with the bean chilli.

Sprinkle over the grated cheese to finish.

Enjoy!