Baked sweet potatoes with easy chilli & soured cream

Ingredients

• 8  sweet potatoes and into 
• 2 tbsp olive oil 
• 1 large onion chopped
• 2  to 2 chilies slit green red deseeded chopped
• 1 kg ground beef lean minced
• 2 tbsp cajun spice 
• 800 g canned tomatoes chopped canned
• 400 g kidney beans drained canned
• 300 ml cream 
• 8 servings chilli sauce sweet

Equipment

• frying pan
• oven

Directions

1. Heat oven to 200C/180C fan/gas
2. Prick the potatoes in several places and bake for 45 mins until soft.
3. Meanwhile, heat the oil in a large pan, then cook the onion and chillies for 3-4 mins until softened.
4. Add the beef and seasoning and cook for 5 mins, stirring often.
5. Add the tomatoes and kidney beans, bring to the boil, partially cover and gently simmer for 30 mins.
6. Season the chilli.
7. Cut the sweet potatoes open, spoon in some chilli and top with soured cream. Pass around the sweet chilli sauce.