How To Make Baked sweet potatoes with easy chilli & soured cream
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Serves:
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 can (400g) of diced tomatoes
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup sour cream
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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Scrub the sweet potatoes and prick them with a fork. Place them on a baking sheet and bake for about 45 minutes or until soft.
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In the meantime, heat olive oil in a large skillet over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened.
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Add the diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well and let it simmer for about 15 minutes.
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Remove the baked sweet potatoes from the oven and let them cool slightly. Cut them open lengthwise and fluff the insides with a fork.
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Spoon the chili mixture over the sweet potatoes and top with a dollop of sour cream. Garnish with fresh cilantro.
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Serve the baked sweet potatoes with easy chili and soured cream immediately.
Nutrition
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 680mg
- Total Carbohydrates : 52g
- Dietary Fiber : 9g
- Sugar : 14g
- Protein : 6g
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