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
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
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.
Method
-
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.
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