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Nacho baked sweet potatoes

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Feed the family with these delicious nacho baked sweet potatoes - packed with flavour and tastiness.

Feeds: 4

Ready in: 60 minutes


  • 4 sweet potatoes
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 heaped tsp mild chilli powder
  • 400g can chopped tomatoes
  • 400g can red kidney beans
  • 198g can sweetcorn, drained
  • 55g lightly salted tortilla chips
  • 175g Lymn Bank Just Jane Cheddar Cheese, grated
  • 1 avocado, diced
  • Fresh coriander (optional)
  • 1 lime, cut into wedges


          1. Preheat the oven to 200°C/180°C fan/ Gas 6. Prick the sweet potatoes all over with a fork and place on a baking tray. Roast for 30 mins.
          2. Meanwhile, heat the oil in a large non-stick frying pan and fry the onion and pepper for 4-5 mins. Add the chilli powder, chopped tomatoes, kidney beans and sweetcorn and simmer for 10 mins.
          3. Take the sweet potatoes out of the oven and cut in half. Arrange cut side up in an ovenproof dish. Scatter over the tortilla chips and spoon over the kidney bean mixture. Top with the cheese and return to the oven for 8-10 mins, until the cheese has melted. Scatter over the avocado and coriander, if using, and serve with the lime wedges on the side for squeezing over.

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