Baked Sweet Potato with Easy Chilli & Sour Cream

Baked Sweet Potato & Chilli

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 would taste and looked for a recipe online, eventually finding this one on BBC Good 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. The recipe’s easy enough to adapt for your own needs – I halved the chilli recipe (i.e. from 8 to 4 servings), but baked only two sweet potatoes. I froze the remainder of the chilli sauce which will provide two more servings later on.

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!


Serves 8

Ingredients: (This recipe uses metric measurements. Click here for Unit Converter)

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


  1. Heat oven to 200C (400F). Prick the sweet potatoes in several places, place on a baking tray and bake for 45 mins until soft.
  2. 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.
  3. 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.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


7 thoughts on “Baked Sweet Potato with Easy Chilli & Sour Cream

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