Chilli-Loaded Sweet Potatoes
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Baked sweet potato halves are topped with a warmly spiced beef and bean chilli, then finished with cheddar and optional cool, creamy accompaniments. A hearty, high-protein dinner for four.
- Time
- 85 minutes
- Cuisine
- American
Ingredients
Main ingredients
- 800 g
- 5 g
- 110 g
- 120 g
- 400 g
Seasoning mix
- 5 g
- 4 g
- 2 g
- 2 g
- 3 g
- 2 g
- 6 g
- 1 g
- 2 g
To serve
Weights are estimates.
Steps
Heat the oven to 200°C (400 °F). Slice the sweet potatoes in half lengthwise and drizzle with the olive oil.
Arrange the sweet potato halves cut-side down on a baking tray and bake for 40 minutes, as directed, until cooked.
Meanwhile, fry the beef mince, diced onion, and diced pepper until browned.
Add the chilli powder, cumin, paprika, coriander, garlic powder, cayenne, salt, black pepper, and sugar. Stir for a few minutes until the seasonings are combined.
Add the tomato passata or chopped tomatoes and both tins of beans. Bring the mixture to a simmer.
Simmer over low heat for 30 minutes. Taste and adjust the seasonings to your preference.
When the potatoes are cooked, add grated cheddar to them and cover with the beef chilli mixture.
Serve with guacamole, sour cream, or salsa if desired, and chopped parsley.
Notes
The source gives no tin sizes or quantities for the cheddar and accompaniments. It mentions guacamole, sour cream, or salsa as serving options; chopped parsley is also listed for serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 422
- Protein
- 33 g
- Carbs
- 54 g
- Fat
- 9 g
- Fiber
- 11 g
Where the calories come from
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