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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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
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