Sweet Potatoes with Smoky Turkey Chilli

On 24th, 25th & 26th March, This was Dinner

On Tuesday we made the recipe named above, found in March’s edition of BBC Good Food. I like a nice turkey chilli as an alternative and this went really well with the baked sweet potatoes.


  • Finely chop an onion
  • Finely chop a garlic clove
  • Heat the oven to 180ºc (fan)
  • Get sweet potatoes, turkey thigh mince, passata, BBQ sauce, paprika, chilli flakes, sour cream, oil & seasoning ready


Stick the potatoes in the oven on a baking tray. Depending on their size they will take between 45 minutes and an hour to cook.

Heat some oil in a pan and cook the onion until softened. Add the garlic and stir for another minute.

Add the mince and fry to brown and break it all up. Add the paprika and chilli flakes and stir well.

Add the passata and a little water, stick in a good glug of barbecue sauce and some seasoning. Bring to the boil and then simmer and cook for as long as you want but at least 20 minutes. I always think a chilli benefits from a long cook so I started on mine when I put the potatoes in.

Cut the potatoes, top with the chilli and serve with a blob of sour cream.


On Wednesday, we made Spicy Breakfast Scrambled Eggs I didn’t bother with a photo as it didn’t look appetising but it was yummy:


  • Chop some tomatoes
  • Chop some spring onions
  • Chop some mushrooms
  • Finely chop a chilli
  • Crack some eggs into a jug and gently whisk
  • Get oil, butter & seasoning ready


Heat the oil and butter in a pan and cook the onions until softened. Add the mushrooms and cook. Add the chilli and stir for a couple of minutes.

Season the egg mixture and pour into the pan and cook sot scramble.

Serve with the chopped tomatoes.

On Thursday I had fish cakes, chips and beans. Kids grub.

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