Baked Sweet Potatoes with Easy Chilli & Soured Cream

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 sweet potatoes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 red or green chillies, deseeded and chopped
• 1kg lean minced beef
• 2 tbsp Cajun seasoning
• 2 x 400g can chopped tomatoes
• 400g can kidney beans, drained
• 300ml tub soured cream
• sweet chilli sauce, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork, place them directly on the oven rack, and bake for 45 minutes until tender when pierced.

2. While the potatoes bake, heat the olive oil in a large pan over medium heat. Add the chopped onion and chillies and cook for 5 minutes until softened.

3. Add the minced beef, increase the heat to medium-high, and cook for 8 minutes, breaking it up, until no pink remains. It must reach 160°F (71°C) inside.

4. Stir in the Cajun seasoning and cook for 1 minute until fragrant.

5. Add the chopped tomatoes and drained kidney beans. Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until thickened.

6. Split each baked potato open and fluff the insides with a fork.

7. Spoon the chilli over the potatoes and top with the soured cream.

8. Serve with sweet chilli sauce on the side.