My today’s recipe is healthy comfort food at its finest – baked sweet potatoes with chilli. This is a simple dish that is easy to make, very nutritious, packed with plant protein and really comforting too – perfect for this rather miserable (at least here in the UK) time of the year!

For the past 6 weeks we’ve been living in a haze of never ending DIY and DIY related problem solving so I have not had much time to create in the kitchen. We’ve been so focused on the job at hand that food has had to take a bit of a backseat. Instead we’ve been living on a steady diet of porridge, peanut butter toast, crumpets and supermarket soup until I finally reached the point of not being able to look at yet another shop-bought soup ever again. I craved something filling and nutritious but something that I can make quickly every few days and this is how these baked sweet potatoes with chilli came about. They were an instant hit and have kept us full and healthy for a while now.

These baked sweet potatoes with chilli rely entirely on cupboard and fridge staples such a spices, passata, beans, walnuts and tofu. They are easy to make and have tons of flavour as well as plant protein, from tofu, beans and walnuts, so they are really good at keeping pesky afternoon cravings at bay. They provided us with comfort during this stressful time and I hope they will do the same for you. Now back to the painting…

MORE ABOUT THE INGREDIENTS

SWEET POTATOES: Sweet orange potatoes is what I used as a base for this filling dish. They are delicious, healthy and naturally gluten-free and their sweet flavour goes so well with the smokey flavours of this Mexican-inspired chilli. There are white and purple sweet potatoes out there too and if you like those feel free to use them instead. I like the orange ones for their vibrant colour and also this is the variety that’s most accessible where I live.

WALNUTS: I added a couple of handfuls of walnuts to the chilli for extra nutrition and to add another texture dimension to this dish. If you cannot have nuts, sunflower seeds and pumpkin seeds – preferably toasted beforehand – would also work well.

TOFU: I used an entire block of smoked tofo to this chilli to mimic the texture of minced meat somewhat, but also to increase the amount of protein. The tofu I used (Tofoo) comes already pressed so the amount I used here is probably equivalent to a 400 g / 14 oz block of regular extra firm tofu.

BEANS: Beans are an essential chilli ingredient. I decided on using red kidney beans as I like their creamy texture, their colour and because I find that I don’t eat them often enough, but any small beans you enjoy would work just as well.

ONION & GARLIC: Not much explanation needed here, I am sure. Onion and garlic are a such a key flavour building duo so if you decide to skip them, it’s at your own peril.

TOMATO PASSATA: A bottle of tomato passata makes for a quick and smooth sauce. You could use canned tomatoes if need be but they will take longer to break down and you’ll end up with a chunkier end result anyway.

CHIPOTLE PASTE: This magical smokey and spicy paste made from chipotle chillies adds a massive amount of flavour and richness to any chilli. When using it for the first time, be careful. The intensity of this spicy paste differs by brand so add it in small increments until you are happy with the level of heat.

HERBS AND SPICES: In addition to the chipotle paste, I also added dried oregano and several warming spices to add nuance and depth to the sauce. They are all kitchen staples like sweet smoked paprika, cumin, cinnamon etc. so you should have no trouble finding them either in your cupboard already or in your local store.

SOY SAUCE: A splash of soy sauce not only just seasons the chilli but also increases the depth of flavour. If making this dish for someone who is gluten-free, use gluten-free tamari instead of soy sauce.

CHOCOLATE: A couple squares of very dark chocolate adds to the flavour of the chilli. Don’t worry, it’s only a little chocolate so you won’t be able to taste it in the final dish but it does add to the flavour of the sauce.

LIME: I squeezed some lime juice into the sauce to balance the flavours of the chilli and served the dish with lime wedges on a side for that extra boost of freshness if anyone feels like it.

CORIANDER: Fresh, finely chopped coriander (known as cilantro in the US) makes for a lovely finishing touch. If you are one of these people who detests it, you can use flat leafed parsley instead.

HOW TO MAKE IT?

1) BAKE THE POTATOES

First off, wash your sweet potatoes really well and cut them in half lengthwise. Place them on a chopping board, cut side down, and use a sharp metal skewer to pierce several holes in the potatoes – especially in its thickest part. Brush olive oil all over the potatoes and place them, cut side down, on a metal tray. Bake until tender, which depending on their thickness will take anywhere between 30-45 minutes.

2) MAKE THE CHILLI

Make the chilly by frying off the aromatic and diced ed pepper gently, then adding spices and chipotle paste and finally passata. Allow it to bubble on low-medium heat until the tomatoes are cooked and the sauce has thickened. Bulk it up with finely crumbled tofu (I used my hands but you can use a food processor), chopped walnuts and drained beans of choice. Season with soy sauce, a smidge of dark chocolate, some salt, sugar and lime. Keep on tasting and allow your tastebuds to guide you. Your ingredients may yield a sweeter result than mine or maybe you like your tomato sauce less sweet in which case you can skip the sugar, you get the gist!

3) ASSEMBLE & SERVE

Once the potatoes are ready, mash their soft flesh with a fork (keeping it inside the skins as much as possible), add a knob of vegan butter (or a drizzle of olive oil) to each potato, season with salt and incorporate melting butter and salt into the potato flesh. Top each potato with generous amount of hot chilli. Garnish with a dollop of vegan creme fraiche (I used Oatly) and finely chopped coriander. Serve with a wedge of lime.