Dinner

Baked Sweet Potatoes with Easy Chilli & Sour Cream Recipe

ByBen Miller November 8, 2025November 8, 2025

Introduction

This hearty dish features baked sweet potatoes filled with a flavorful, easy chilli topped with cool soured cream. It’s a comforting meal that’s perfect for any night of the week and brings a delicious blend of sweet and spicy to your table.

A baked potato with a rough, brown skin sits open on a white plate with a silver fork resting beside it. Inside, the soft orange sweet potato flesh forms the base layer, topped by a generous layer of dark brown cooked ground meat mixed with red kidney beans and small pieces of green pepper. A dollop of white sour cream with a slight shine and small orange specks sits on one side, partially covering the meat. The background is a white marbled surface, making the colors of the food stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 cans chopped tomatoes
400g can kidney beans, drained
300ml tub soured cream
Sweet chilli sauce, to serve

Instructions

Step 1: Heat the oven to 200C/180C fan/gas mark 6. Prick the sweet potatoes several times with a fork and bake directly on the oven rack for 45 minutes until soft.
Step 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 3-4 minutes until softened.
Step 3: Add the minced beef and Cajun seasoning to the pan. Cook for 5 minutes, stirring frequently to break up the meat and brown it evenly.
Step 4: Stir in the chopped tomatoes and drained kidney beans. Bring the mixture to a boil, then partially cover the pan and reduce to a gentle simmer for 30 minutes.
Step 5: Season the chilli with salt and pepper to taste. When the sweet potatoes are cooked, carefully cut them open and spoon the chilli filling inside.
Step 6: Top each filled potato with a generous dollop of soured cream. Serve with sweet chilli sauce on the side for extra tang and sweetness.

Tips & Variations

Turn this dish into a pie by peeling the baked sweet potatoes and mashing them with half the soured cream and 2 tablespoons of sweet chilli sauce. Spread this mash over the chilli in an ovenproof dish and bake at 200C/180C fan/gas 6 until bubbling and golden on top.

Storage

Store leftover chilli and sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the chilli gently in a saucepan and warm the sweet potatoes in the oven or microwave before serving. Avoid reheating the potatoes in the microwave for too long to prevent them from drying out.

How to Serve

A baked potato with a light brown, slightly rough skin is placed in the center of a white plate on a white marbled surface. The potato is opened at the top to show its soft orange inside. On top of the potato, there is a layer of dark brown cooked ground meat mixed with red kidney beans and small bits of green pepper, giving it a textured, chunky look. A smooth, white dollop of sour cream sits partly melted on the meat layer, adding a creamy contrast. A fork rests on the left side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bean in the chilli?

Yes, you can substitute kidney beans with black beans, pinto beans, or even chickpeas depending on your preference. Just make sure they are drained and rinsed if canned.