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Chilli Loaded Sweet Potatoes

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5 from 2 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 532kcal
Servings: 5 People
Metric - Imperial

Ingredients

Sweet Potato

  • 10 ml Olive Oil
  • 5 Sweet Potatoes Washed
  • Salt & Pepper To Taste

Chilli Con Carne

  • 22.5 ml Olive Oil
  • 1 Brown (Yellow) Onion Diced
  • 3 Garlic Cloves Minced
  • 1 Jalapeño Diced
  • 500 g Beef Mince 10% Fat
  • 20 g Concentrated Tomato Paste
  • 8 g Ground Cumin
  • 4 g Dried Oregano
  • 4 g Smoked Paprika
  • 2 g Cayenne Pepper Optional
  • 180 ml Beef Stock
  • 400 g Crushed or Diced Tomatoes
  • 400 g Kidney Beans Drained & Rinsed
  • 5 g Flat Leaf Parsley Chopped
  • Salt & Pepper

Garnishes

  • Cheddar or Mozzarella Cheese Grated
  • Spring Onion (Scallion) Sliced
  • Coriander (Cilantro)
  • Sour Cream
  • Sriracha Mayonnaise

Method

  • Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
  • Poke holes in the sweet potatoes, place them onto the prepared tray, drizzle with oil and seasoning, and bake for 1 hour.
  • Place a pot over medium-high heat, add the olive oil and onion, and sauté for 3 minutes. Add the garlic and jalapeño, and sauté for 1 minute.
  • Add the beef mince, season to taste, and fry for 8 minutes, mixing regularly, until browned all over and cooked through to an internal temperature of at least 71°C (160°F).
  • Add the tomato paste, cumin, oregano, smoked paprika, and cayenne pepper. Mix to combine and cook for 2 minutes.
  • Add the beef stock and cook for 1 minute. Add the crushed tomatoes and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes.
  • Remove the lid and add the kidney beans, flat-leaf parsley, and seasoning to taste. Cook for a final 20 minutes, then remove from the heat.
  • Remove the potatoes from the oven and let them cool for 10 minutes. Slice across the potato lengthways and push down on the sides to open it up. Load with the chilli con carne, top with cheese, and bake under the grill/broiler for 5-6 minutes, or until the cheese has melted to your liking.
  • Portion into meal prep containers or serve as a regular meal. Top with spring onion, coriander, sour cream, and a drizzle of sriracha mayonnaise. Dig in.
Chef's Tips
Let the chilli simmer the full 55 minutes rather than rushing it — that's what breaks down the tomato acidity and lets the spices properly meld into the sauce.
Poke plenty of holes in the sweet potatoes before baking — it lets steam escape as they cook, so they don't split open in the oven.
Add the sour cream and sriracha mayo fresh, just before serving, rather than storing them with the meal prep — mayo and dairy-based toppings don't hold up well over a week in the fridge.
Storage & Reheating
The chilli con carne keeps in the fridge for up to 5 days, or freezes well for up to 3 months in an airtight container — the beans and tomato base hold their texture nicely after thawing. The baked sweet potatoes are best fresh but will keep in the fridge for up to 4 days; they're not recommended for freezing, as the texture turns watery and grainy once thawed. Reheat both together in the oven at 180°C (350°F) until piping hot, or in the microwave for a faster option, and add the cheese, sour cream, sriracha mayo, and fresh garnishes only after reheating.
Serving 500gCalories 532kcalCarbohydrates 52.1gProtein 32.4gFat 22.8gSaturated Fat 7.7gPolyunsaturated Fat 1.81gMonounsaturated Fat 9.85gTrans Fat 0.8gCholesterol 67.6mgSodium 530.3mgPotassium 1621.8mgFiber 11.5gSugar 16.6gVitamin A 3305IUVitamin C 38.52mgCalcium 200.8mgIron 6.8mg