Baked sweet potatoes with easy chilli & soured cream

Baked sweet potatoes with easy chilli & soured cream

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Warm those winter nights with a sweet potato jacket and a quick chilli, perfect for feeding a crowd

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal559
fat24g
saturates11g
carbs55g
sugars18g
fibre8g
protein35g
low insalt1.05g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places and bake for 45 mins until soft.

  • STEP 2

    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.

  • STEP 3

    Season the chilli. Cut the sweet potatoes open, spoon in some chilli and top with soured cream. Pass around the sweet chilli sauce.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2010

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    Overall rating

    Rating: 5 out of 5.7 ratings

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