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Chilli Loaded Sweet Potatoes


A super simple supper recipe, full of sweet, smoky flavour and a mild kick of heat from our Yorkshire Rapeseed Oil with Chilli & Spice. Go for the veggie option by replacing the minced beef with veggie mince, mushrooms, grated carrot or courgette, or try a combination of them all.

Serves 4


Yorkshire Rapeseed Oil with Chilli & Spice

4 sweet potatoes, each weighing around 250g each

For the chilli

1 medium onion, finely chopped

2 cloves of garlic, finely chopped or crushed

250g lean British minced beef

2 tsp ground cumin

1 tsp smoked paprika

2 tbsp tomato puree

400g passata

1 beef stock pot (or veg stock pot if going for a veggie option)

1 can of beans, 240g drained weight

Salt & freshly ground black pepper

Toppings to serve

We suggest grated cheese, soured cream, chopped chives, finely sliced spring onions



Wash and dry the sweet potatoes, and then brush with Chilli & Spice Oil. Wrap in foil and pop in the oven for around 45 minutes to 1 hour, until soft inside and the skin is slightly crisp.

Whilst the potatoes are cooking, take a large pan and heat the Oil over a medium heat. Fry the onions and cook until slightly softened. Add the garlic and continue to fry for another couple of minutes. Add the minced beef and continue to cook through until fully browned.

Add the spices and a little salt and pepper and pour in 400g passata, tomato puree and stock pot. Give the ingredients a good stir in the pan and then add the can of beans. Gently mix and then leave to simmer on a low to medium heat for around 20 minutes, or until your sweet potatoes are ready. If you taste your chilli before serving and it’s a little mild, give a drizzle of our Yorkshire Rapeseed Oil with Chilli, which has a lot more heat.

After removing your potatoes from the oven, slice them down the middle and stack with chilli and your favourite toppings.