Dinner

Baked Sweet Potatoes with Easy Chilli & Soured Cream Recipe

BySophie Carsel November 9, 2025November 9, 2025

Introduction

Baked sweet potatoes with easy chilli and soured cream is a comforting and hearty meal that combines tender, fluffy potatoes with a flavorful, spicy beef chilli. It’s perfect for a cozy dinner and can be whipped up with simple ingredients you likely have on hand.

A baked sweet potato with a dark brown, rough skin is cut open and filled with a layer of cooked chili made of ground meat, red kidney beans, and small bits of green peppers. On top of the chili, there is a layer of white creamy sauce, slightly melting and spreading over the chili. This all sits on a plain white plate, with a silver fork placed next to the potato. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 cans chopped tomatoes
400g can kidney beans, drained
300ml tub soured cream
Sweet chilli sauce, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Prick the sweet potatoes in several places with a fork, then place them on a baking tray and bake for 45 minutes until soft.
Step 2: While the potatoes bake, heat the olive oil in a large pan. Add the chopped onion and chillies and cook for 3–4 minutes until softened.
Step 3: Add the minced beef and Cajun seasoning to the pan. Cook for 5 minutes, stirring frequently to break up the meat and combine the flavors thoroughly.
Step 4: Stir in the chopped tomatoes and drained kidney beans. Bring the mixture to a boil, then partially cover the pan and let it simmer gently for 30 minutes, allowing the chilli to thicken and flavors to meld.
Step 5: Season the chilli to taste with salt and pepper. Cut open each baked sweet potato, spoon in a generous amount of the chilli mixture, and top with a dollop of soured cream. Serve with sweet chilli sauce on the side for extra zest.

Tips & Variations

For a comforting variation, turn the chilli into a pie by placing it in an ovenproof dish. Peel and mash the baked sweet potatoes with half the soured cream and 2 tbsp sweet chilli sauce, then spoon this mash over the chilli. Bake at 200°C/180°C fan/gas 6 until bubbling and golden.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chilli gently on the stove or in the microwave until hot. Reheat the sweet potatoes separately if possible to preserve their texture.

How to Serve

A white plate holds a baked potato with its skin slightly cracked open, showing soft orange inside. On top, there is a thick layer of brown chili meat mixed with dark red kidney beans and bits of green pepper. A smooth white dollop of sour cream rests over part of the chili, adding a creamy contrast. Next to the potato, there is a silver fork with a simple design. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat or make it vegetarian?

Yes, you can substitute the minced beef with ground turkey, chicken, or a plant-based mince for a vegetarian or vegan version. For vegetarians, adding extra beans or lentils works great.

How do I know when the sweet potatoes are fully baked?

You can test by inserting a fork or skewer into the potato. If it slides in easily without resistance, the sweet potatoes are soft and cooked through.