• COOK THE SWEET POTATOES: Heat the oven to 200°C / 400°F / Gas 6. Wash the sweet potatoes, prick them all over with a fork, then bake in the preheated oven for 1 hour until easily pierced with a fork.
  
• SAUTÉ THE ONION, GARLIC AND MEAT: Meanwhile, heat the oil in a large, heavy-based pan. Cook the onion for 5 minutes until beginning to soften but not brown. Add the garlic, minced pork or beef and red pepper and cook for a further 5 minutes, using a wooden spoon to break up the meat.
  
• MAKE THE CHILLI: Stir through the tomato paste, cumin, paprika, chilli flakes, sugar and stock powder. Add the kidney beans to the pan, then use a pair of scissors to chop the tomatoes in their tin, and add them to the pan as well. Add ⅓ of a tomato tin of water and stir to combine. Simmer over medium heat, stirring occasionally for 30-40 minutes until thickened. Taste and season with salt and pepper as necessary. Keep warm.
  
• STUFF THE SWEET POTATOES: When the sweet potatoes have cooked, use a small sharp knife to cut them almost all the way through lengthways. Use a fork to mash and fluff up the inside of the sweet potato, then top with chilli.
  
• MELT THE CHEESE: Top the sweet potatoes with the grated Cheddar, then return to the oven for 5 minutes until the cheese has melted. Top each potato with a big dollop of sour cream, then sprinkle over the spring onion, coriander, jalapeños and bacon if using. Serve hot.

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