Baked sweet potato chilli recipe


A quick and nutritious meal that's a slight twist on your usual baked potatoes.

Preparation time: 20 minutes

Cooking time: 60 minutes

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Serves: 2 people

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  1. Preheat the oven to 180oC/gas mark 4. Line a baking tray with non-stick baking paper.
  2. Slice the sweet potato in half and drizzle with 1/2 tablespoon of the rapeseed oil. Place face down on the lined baking tray and put in the oven. Cook for 45 to 60 minutes, depending on its size, until cooked through.
  3. Heat the remaining 1/2 tablespoon of rapeseed oil in a large pan set over a medium heat. Cook the onion for 2 to 3 minutes, then add the minced beef and season with salt and pepper. Brown the mince, then add the chopped mushrooms, red pepper, courgette and crushed garlic. Stir in the tomato purée, followed by the chopped tomatoes and chilli sauce. Mix thoroughly, making sure the purée has mixed in well. Add a dash of water if it looks too dry - you want the mixture to turn into a sauce. Bring to the boil, then reduce back to a simmer. Add the paprika and a dash of balsamic vinegar and worcestershire sauce. Mix well and simmer for 20 minutes.
  4. When the sweet potato is cooked, remove it from the oven and and scoop out a small amount of potato in order to make a hollow. Fill with mince, then top with creme fraîche and some grated parmesan.

Tip: Freeze any leftover chilli and serve it with pasta or rice for another evening meal or lunch.  


Use low-fat creme fraîche if you're watching your fat intake

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