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Baked Sweet Potatoes with Easy Chilli & Soured Cream Recipe

★★★★★

4.9 from 691 reviews
  • Author: Sophie
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

Delicious baked sweet potatoes stuffed with a flavorful and spicy lean minced beef chilli, topped with creamy soured cream and served with sweet chilli sauce. This hearty and comforting dish combines the natural sweetness of baked sweet potatoes with the rich zest of Cajun-seasoned chilli, making it a perfect family meal or casual dinner.

Ingredients

Scale

Sweet Potatoes

  • 8 sweet potatoes
  • 2 tbsp olive oil

Chilli

  • 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

Toppings and Serve

  • 300ml tub soured cream
  • Sweet chilli sauce, to serve

Instructions

  1. Preheat and Bake Sweet Potatoes: Heat your oven to 200C/180C fan/gas 6. Prick each sweet potato multiple times with a fork or knife, then place them directly on the oven rack or a baking tray. Bake for 45 minutes until the sweet potatoes are soft and cooked through.
  2. Prepare the Chilli Base: While the potatoes bake, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and chillies and cook for 3-4 minutes until they soften and release their aroma.
  3. Cook the Beef and Seasoning: Add the lean minced beef and 2 tablespoons of Cajun seasoning to the pan. Cook for about 5 minutes, stirring frequently to break up the meat and ensure it browns evenly.
  4. Add Tomatoes and Kidney Beans: Stir in the two cans of chopped tomatoes and the drained kidney beans. Bring the mixture to a boil, then reduce the heat to low, partially cover with a lid, and gently simmer the chilli for 30 minutes to develop the flavors.
  5. Season the Chilli: Taste the chilli and add salt, pepper, or additional seasoning if needed to suit your preference.
  6. Assemble and Serve: Once the sweet potatoes are done, cut them open lengthwise. Spoon generous portions of the hot chilli inside each potato. Top with a dollop of soured cream and serve alongside sweet chilli sauce for added tangy sweetness.

Notes

  • For a twist, turn this dish into a baked pie by peeling the baked sweet potatoes and mashing them with half of the soured cream and 2 tablespoons of sweet chilli sauce. Spread this mash over the chilli in an ovenproof dish and bake at 200C/180C fan/gas 6 until bubbling and golden.
  • This recipe is perfect for meal prepping as the chilli can be made in advance and kept refrigerated or frozen.
  • Adjust the number of chillies to suit your spice preference. Removing the seeds will reduce heat.
  • Use lean minced beef for a healthier option, or substitute with turkey or plant-based mince for different dietary needs.
  • If kidney beans are unavailable, black beans or pinto beans are good alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Fusion / British

Keywords: baked sweet potatoes, chilli, minced beef, soured cream, easy dinner, comfort food, healthy chilli, Cajun seasoning, kidney beans, family meal

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Find it online: https://cookwithsophie.com/baked-sweet-potatoes-with-easy-chilli-and-soured-cream-recipe/