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, cutside 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 the pan is hot, add the beef mince and fry until browned, 2-3 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.

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 paste, 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.

Meanwhile, trim and thinly slice the spring onion. Grate the cheese.
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.
Scatter over the cheese and finish with a sprinkling of spring onion.
Enjoy!