Baked Sweet Potatoes With Easy Chilli & Soured Cream
This recipe combines the sweet and hearty flavors of baked sweet potatoes with a delicious and spicy chilli con carne topping. The tender sweet potatoes are filled with a rich mixture of seasoned minced beef, tomatoes, and kidney beans, creating a comforting and satisfying meal. Topped with a dollop of creamy soured cream and a drizzle of sweet chilli sauce, this dish is sure to be a favorite for dinner gatherings or cozy nights at home.
— Constant Cookbook
Ingredients
- 8 sweet potatoes
- 2 tbsp olive oil
- 1 large onion , chopped
- 2 red or green chillies , deseeded and chopped
- 1kg lean minced beef
- 2 tbsp Cajun seasoning
- 2 x 400g can chopped tomatoes
- 400g can kidney beans , drained
- 300ml tub soured cream
- sweet chilli sauce , to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places and bake for 45 mins until soft.
- Meanwhile, heat the oil in a large pan, then cook the onion and chillies for 3-4 mins until softened. Add the beef and seasoning and cook for 5 mins, stirring often. Add the tomatoes and kidney beans, bring to the boil, partially cover and gently simmer for 30 mins.
- Season the chilli. Cut the sweet potatoes open, spoon in some chilli and top with soured cream. Pass around the sweet chilli sauce.
Cook Time
45M
Prep Time
PT5M
Yield
Serves 8
Nutrition
- Calories: 559 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.05 milligram of sodium
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