Baked Sweet Potato With Sour Cream & Easy Chilli

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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A friend of the family mentioned the other day that he makes a ‘mean’ stuffed potato and it got me thinking – I haven’t had a stuffed potato in the longest time.

The fact is I don’t often have potatoes really; somewhere down the line I was told they weren’t ideal for me, so I tend to avoid them. Sweet potato, or Kumara as we call it in New Zealand, is my preferred potato of choice and research suggests it does, in fact, offer more bang for buck in terms of vitamins and fibre, while containing less calories and carbs than its distant cousin.

So, anyway, I was curious about how a stuffed sweet potato and sour cream combination would taste. The result was fab and I loved that the sweet potato balanced out the flavours by adding sweetness alongside the sour, salty and spicy flavours.

If you’re looking for an easy and nutritious meal and one that’s packed with flavour, I can totally recommend this one. Oh, and by the way, there’s a cool suggestion on the original recipe about making this into a pie which I’ve added at the bottom of this post. Enjoy!


Baked Sweet Potato With Sour Cream & Easy Chilli

This recipe combines baked sweet potatoes with a spicy chili and sour cream topping, creating a harmonious blend of sweet, spicy, and creamy flavors.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Snack
Servings 8 Servings
Calories 542 kcal


  • 8 sweet potatoes (Kumara)
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 red or green chillies, deseeded and chopped finely
  • 1 kg lean minced beef
  • 2 Tbsp Cajun seasoning (or make up your own)
  • 2 x 400g can chopped tomatoes
  • 400 g can kidney beans,drained
  • 300 ml tub sour cream
  • Sweet chilli sauce


  • Heat oven to 200C (400F). Prick the sweet potatoes in several places, place on a baking tray 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 minced 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 (you may need to add a little water if it dries out too quickly). Season with salt and pepper to taste.
  • Cut the sweet potatoes open and prise apart; spoon in some chilli and top with sour cream. Drizzle over with sweet chilli sauce. Serve with salad and guacamole as a main meal, or on their own for lunch.


Suggested alternative: Sweet Potato & Chilli 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 the mash over top of the chilli, perhaps add a little grated cheese, and bake at 200C (400F) until bubbling and golden.


Calories: 542kcalCarbohydrates: 62gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 99mgSodium: 496mgPotassium: 1659mgFiber: 11gSugar: 15gVitamin A: 33379IUVitamin C: 33mgCalcium: 171mgIron: 7mg
Keyword Baked Sweet Potato, Chilli Sour Cream
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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