This twist on the traditional jacket potato that stars our Tomato Ketchup makes a delicious, easy & healthy midweek meal!

INGREDIENTS for 2:-

2 sweet potatoes
1 tbsp olive oil
1 red onion
1 garlic clove
1 red pepper
1 tsp paprika
200g chopped tomatoes
40g Dr. Will's Tomato Ketchup
200g kidney beans

Ketchup pico de gallo:
100g cherry tomatoes
1/4 red onion
1/2 garlic clove, crushed
1 chilli
Handful of coriander
1 tbsp tomato ketchup
1/2 lime, juiced
1 avocado
Salt & pepper, to season

To serve: sour cream & coriander

Method

1. Preheat oven to 170C.

2. Rub a little olive oil over the sweet potatoes and place on a baking tray. Bake for 45 minutes or until tender.

3. Meanwhile, heat the oil in a pan over a medium heat. Add onion, garlic & red pepper and cook for 6-8 minutes.

4. Add the paprika to the pan and cook for 1 minute. Add the tomatoes, ketchup & kidney beans and simmer for 10 minutes or until thickened.

5. To make the ketchup pico de gallo, chop all ingredients and mix in a small bowl.

6. To plate, cut a cross in the sweet potatoes and spoon in the chilli mixture.

7. Serve with sour cream & freshly chopped coriander.