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
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 45 mins
- 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.
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.
PER SERVING
559 kcalories, protein 35.0g, carbohydrate 55.0g, fat 24.0 g, saturated fat 11.0g, fibre 8.0g, sugar 18.0g, salt 1.05 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/884635/
http://www.bbcgoodfood.com/recipes/884635/
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Ingredients
- 8 sweet potatoes
- 2.0 tbsp olive oil
- 1 large onion , chopped
- 2 red or green chillies , deseeded and chopped
- 1.0kg lean minced beef
- 2.0 tbsp Cajun seasoning
- 2 x 400.0g can chopped tomatoes
- 400.0g can kidney beans , drained
- 300.0ml tub soured cream
- sweet chilli sauce , to serve
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 45 mins
Ingredients
- 8 sweet potatoes
- 2.0 tbsp olive oil
- 1 large onion , chopped
- 2 red or green chillies , deseeded and chopped
- 1.0kg lean minced beef
- 2.0 tbsp Cajun seasoning
- 2 x 400.0g can chopped tomatoes
- 400.0g can kidney beans , drained
- 300.0ml tub soured cream
- sweet chilli sauce , to serve
PER SERVING
559 kcalories, protein 35.0g, carbohydrate 55.0g, fat 24.0 g, saturated fat 11.0g, fibre 8.0g, sugar 18.0g, salt 1.05 g
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27 November 2010
amcc rated this recipe
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26 May 2011
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27 November 2011
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29 November 2011
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