Save A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.
This stuffed sweet potato recipe became a favorite in my kitchen after experimenting with ways to use up leftover chili. The combination of creamy sweet potato and hearty chili is always a crowd-pleaser, even for picky eaters in my family.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Olive Oil: 1 tablespoon
- Onion: 1 small, diced
- Garlic: 2 cloves, minced
- Bell Pepper: 1, diced (any color)
- Ground Beef or Turkey: 1 pound or 2 cans (15 oz each) black beans for vegetarian
- Diced Tomatoes: 1 can (15 oz)
- Kidney Beans: 1 can (15 oz), drained and rinsed
- Tomato Paste: 2 tablespoons
- Chili Powder: 1 tablespoon
- Ground Cumin: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Cayenne Pepper (optional): ¼ teaspoon, for heat
- Shredded Cheddar Cheese (Optional): for topping
- Sour Cream or Greek Yogurt (Optional): for topping
- Sliced Green Onions (Optional): for topping
- Chopped Cilantro (Optional): for topping
Instructions
- Preheat Oven:
- Set oven to 400°F (200°C). Pierce sweet potatoes with a fork. Bake on a sheet for 50-60 minutes, until tender when pierced.
- Prepare Chili:
- While sweet potatoes bake, heat olive oil in skillet over medium. Add onion and bell pepper, cook for 4-5 minutes until softened.
- Add Garlic:
- Stir in garlic, cook 1 minute.
- Cook Meat or Beans:
- Add ground meat or beans, break up meat and brown. Drain fat if needed.
- Simmer Chili:
- Add diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Simmer 15-20 minutes uncovered, stirring occasionally, until thickened.
- Slice Potatoes:
- Let baked potatoes cool slightly. Slice lengthwise, gently open, fluff flesh with fork.
- Assemble:
- Spoon chili inside potatoes. Top as desired with cheese, sour cream, green onions, and cilantro. Serve hot.
Save This recipe reminds me of chilly weeknights spent with my kids, loading sweet potatoes with their favorite toppings and sharing laughter at the table.
Required Tools
Baking sheet, large skillet, chefs knife, cutting board, spoon or fork
Allergen Information
Contains dairy if using cheese or sour cream. Gluten-free as written (check canned goods and toppings for sensitivities).
Nutritional Information
Calories: 410. Total Fat: 11 g. Carbohydrates: 54 g. Protein: 22 g (per serving with beef, no cheese or sour cream).
Save Finish your stuffed sweet potatoes with fresh herbs and serve hot for the best taste. This makes a satisfying meal everyone will love.