Preheat your oven to 220°C. 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. Roast on the top shelf of your oven until tender and the knife slips in easily, 30-40 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a spoon to break it up as it cooks. 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 (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 same amount of time your potato needs. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once everything is ready, taste the chilli and add salt and pepper if needed.

Divide the jacket sweet potato halves between your plates with the chilli spooned on top. Grate the cheese over the potatoes and use scissors to snip the chives over the top. Enjoy!