Save to Pinterest A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.
I first tried stuffing sweet potatoes with chili on a cold autumn night and it quickly became a staple in our dinner rotation. The combination of sweet, tender potatoes and rich chili always brings everyone to the table with a big appetite.
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 Meat or Beans: 1 pound ground beef or turkey (or 2 cans (15 oz each) black beans for vegetarian option)
- 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
- Toppings (Optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro
Instructions
- Bake the Sweet Potatoes:
- Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
- Prepare the Chili Filling:
- While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and sauté 4-5 minutes until softened. Add garlic and cook for 1 minute more.
- Add Protein:
- Add ground beef, turkey, or beans, breaking up meat and cooking until browned. Drain excess fat if necessary.
- Add Remaining Ingredients:
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
- Stuff the Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork.
- Assemble and Serve:
- Spoon a generous amount of chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save to Pinterest My kids always love helping spoon the chili into their sweet potatoes. It’s a fun, interactive dinner and a great way to get everyone involved in making their meal.
Required Tools
Baking sheet, large skillet, chefs knife, cutting board, and spoon or fork are essential for preparing this dish efficiently.
Allergen Information
This recipe is gluten-free as written. Only contains dairy if you add cheese or sour cream. Always check canned goods and toppings for additives if you have sensitivities.
Nutritional Information
Each serving (with beef, without cheese/sour cream) contains approximately 410 calories, 11 g total fat, 54 g carbohydrates, and 22 g protein.
Save to Pinterest Enjoy these stuffed sweet potatoes right from the oven for ultimate comfort. The leftovers taste just as good the next day.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute ground meat with black beans to create a delicious vegetarian version without sacrificing flavor.
- → How do I know when sweet potatoes are cooked?
The sweet potatoes are done when tender and easily pierced with a knife or fork after 50-60 minutes baking at 400°F (200°C).
- → What spices are used in the chili filling?
The chili features chili powder, ground cumin, smoked paprika, salt, pepper, and optional cayenne for extra heat.
- → Can I prepare the sweet potatoes faster?
Yes, microwaving sweet potatoes for 8-10 minutes is a convenient alternative to baking.
- → Are there tips for serving leftovers?
Leftover chili works well reheated over rice, nachos, or as a flavorful filling for various dishes.