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Chilli con carne baked sweet potatoes

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Want to bring something interesting to the table? Make our Chilli cone carne baked sweet potato recipe. Loaded with mince, tomatoes and herbs, there is no going wrong with this flavour combo.

  • Serves6
  • Cook time1 hour
  • Prep time10 minutes, (+ 15 mins cooling time)
Chilli con carne baked sweet potatoes


  • 6 gold sweet potatoes
  • 2 tsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 500g Coles Australian 3-Star Beef Mince
  • 300g jar mild salsa
  • 400g can black beans, drained, rinsed
  • 300g can corn kernels, drained
  • 150g cherry tomatoes, quartered
  • ½ cup (120g) sour cream
  • Coriander leaves, to serve
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Use a fork to pierce the sweet potatoes several times. Wrap each sweet potato individually in foil. Place on a baking tray and bake for 1 hour or until tender. Set aside for 15 mins to cool.
  2. Step 2

    Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook for 3 mins or until softened. Add the garlic and paprika and cook for 1 min or until fragrant. Add the beef and cook, stirring to break up lumps with a wooden spoon, for 5 mins or until browned. Stir in the salsa and beans and cook for 2 mins or until mixture thickens slightly. Season.
  3. Step 3

    Unwrap the sweet potatoes and split them in half lengthways without cutting all the way through. Fill with the chilli con carne mixture. Top with corn, tomato, sour cream and coriander. Serve with mixed salad leaves.