Poke holes in each sweet potato with a fork, place the potatoes on a baking tray and drizzle with olive oil. Season with salt before baking at 180 until soft.
Heat 1 tbsp olive oil in a pot, brown the beef mince and remove from the pan.
Heat 1 tbsp olive oil in a large pot. Fry the chopped onions, pepper, crushed garlic
together with the paprika, cumin, origanum and chilli powder until fragrant.
Add the tin of tomato and onion mix, Knorr beef stock pot, salt & pepper to taste and kidney beans to the pot followed by the cooked mince. Stir to combine.
Slice open each sweet potato and stuff with the chilli con carne mixture.
Top with the grated cheese and bake in the oven at 180°C until the cheese is melted.
Serve with smashed avo and sprouts.