Preheat oven to 200°C/fan 180°C/gas mark 6.
Wash and scrub the sweet potato. Roast in the oven for 30 minutes until cooked.
Heat oil in a saucepan, add onions, mushrooms, carrots, butternut squash, and garlic and cook for 5 minutes.
Add tomato purée and chilli powder and cook for a further minute.
Add tinned chopped tomatoes and water, bring to the boil and simmer for 10 minutes until soft.
Cut sweet potato in half and top with chilli.
Sprinkle with Violife.
This recipe is freezable!
Refer to labels for allergens and other product information.
For 1 exchange serve with 35g sweetcorn!