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

Nutrition per serving

  • kcal 464
  • fat 10g
  • saturates 4g
  • carbs 58g
  • sugars 35g
  • fibre 10g
  • protein 31g
  • salt 0.9g

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.