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To Prep:

  • Red Peppers 80.0 g
  • Yellow pepper 80.0 g
  • Coriander (fresh) 10.0 g
  • Cheddar cheese 100.0 g
  • Potatoes, sweet 1.5 kg
  • Red onion 100.0 g
  • Red kidney beans 410.0 g
  • Fresh garlic 10.0 g

To Cook:

Got to try these baked and stuffed sweet potatoes, with delicious red bean, pepper, tomato and cheese filling. Perfect for meat free meals 



  1. To Prep:

    10 minutes
    • Prick the sweet potato and place on a baking sheet, then bake in an oven at 180 C for 60 minutes or until soft
    • Crush the garlic.
    • Small dice the peppers.
    • Roughly chop the coriander.
    • Grate the cheddar cheese.
    • Finely chop the onions.
    • Drain the liquid off the beans.
  2. To Cook:

    60 minutes
    • Heat the oil in a pan, and fry off the onions, garlic, peppers, cumin and Robertsons Veggie Seasoning for 1 minute.
    • Add the red kidney beans and Knorr Tomato Pronto, and cook for a further 5 minutes.
    • Remove from the heat and stir in the coriander.
    • Make a slit in the cooked sweet potatoes, squash and add the filling. Top with the cheddar cheese and a sprinkle of Robertsons Chip and Potato Seasoning.
    • Bake under a grill or salamander for 1 minute and serve.
  3. To Serve:

    • Serve with a side salad.

  4. Top Tip:

    • Serve with grilled chicken and a side salad, with a portion of avocado guacamole!