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Spicy turkey sweet potatoes

Transform turkey thigh mince into a low-fat, low-calorie, chilli-style filling for soft, creamy baked sweet potatoes

  • Prep: 5 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 464
  • Carbohydrates 58
  • Saturated Fat 4
  • Sugar 35
  • Protein 31
  • Fat 10
  • Fibre 10
  • Salt 0.9

Nutrition per serving

  • Calories 464
  • Carbohydrates 58
  • Saturated Fat 4
  • Sugar 35
  • Protein 31
  • Fat 10
  • Fibre 10
  • Salt 0.9

Ingredients

  • 4 sweet potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 500g pack turkey thigh mince
  • 500g carton passata
  • 3 tbsp barbecue sauce
  • ½ tsp cayenne pepper
  • 4 tbsp soured cream
  • ½ pack chives, finely snipped

Method

  1. Heat oven to 200C/180C fan/gas 6. Prick the potatoes, place on a baking tray and bake for 45 mins or until really soft.

  2. Meanwhile, heat the oil in a frying pan, add the onion and cook gently for 8 mins until softened. Stir in the garlic, then tip in the mince and stir to break up. Cook over a high heat until any liquid has evaporated and the mince is browned, about 10 mins. Pour in the passata, then fill the carton a quarter full of water and tip that in too. Add the barbecue sauce and cayenne, then lower the heat and simmer gently for 15 mins, adding a little extra water if needed. Taste and season.

  3. When the potatoes are soft, split them down the centre and spoon the mince over the top. Add a dollop of soured cream and a sprinkling of chives.

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