Baked sweet potatoes with easy chilli & soured cream

Warm those winter nights with a sweet potato jacket and a quick chilli, perfect for feeding a crowd

  • Prep:5 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 559
  • fat 24g
  • saturates 11g
  • carbs 55g
  • sugars 18g
  • fibre 8g
  • protein 35g
  • salt 1.05g


  • 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


Make it into a pie
Put the chilli into an ovenproof dish. Peel the baked sweet potatoes and mash with half the soured cream and 2 tbsp sweet chilli sauce. Spoon over the chilli and bake at 200C/180C fan/ gas 6 until bubbling and golden.


  1. Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places and bake for 45 mins until soft.

  2. 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.

  3. Season the chilli. Cut the sweet potatoes open, spoon in some chilli and top with soured cream. Pass around the sweet chilli sauce.

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