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 made this baked sweet potato stuffed with chili when searching for a meal that would please both meat lovers and vegetarians at a family gathering. The combination of sweet potatoes and hearty chili was such a hit that it became a regular in our weekly dinner rotation.
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: ¼ teaspoon (optional, for heat)
- Toppings (Optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro
Instructions
- Bake 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 Chili:
- While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté 4-5 minutes until softened.
- Add Garlic:
- Add garlic and cook for 1 minute more.
- Cook Protein:
- Add ground beef (or beans for vegetarian), breaking up meat and cooking until browned. Drain excess fat if necessary.
- Simmer Chili:
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened and flavors meld.
- Prepare 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 One of my favorite memories is making this meal for my kids after a chilly soccer game. They loved customizing their own potatoes with extra cheese and cilantro, and it quickly became our family go-to for any busy night.
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 (verify canned goods and toppings are GF). Check canned beans and tomatoes for additives if sensitive.
Nutritional Information
Per serving (with beef, without cheese/sour cream): 410 calories, 11 g fat, 54 g carbohydrates, 22 g protein.
Save to Pinterest This delicious recipe brings warmth and comfort to any table. Enjoy the sweet and savory flavors any time you crave something hearty.
Questions & Answers
- → Can I make this dish vegetarian?
Yes, you can substitute the ground meat with black beans to create a delicious vegetarian version without compromising on flavor.
- → How do I bake the sweet potatoes properly?
Pierce sweet potatoes several times with a fork and bake at 400°F (200°C) for 50-60 minutes until tender when pierced with a knife.
- → What spices enhance the chili filling?
Chili powder, ground cumin, smoked paprika, and a pinch of cayenne pepper work together to build a smoky, slightly spicy flavor profile.
- → Can the sweet potatoes be cooked faster?
Yes, microwaving the sweet potatoes for 8-10 minutes before filling can speed up the cooking process.
- → What toppings complement this dish?
Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro add creamy and fresh elements to balance the hearty filling.
- → Is this dish suitable for a gluten-free diet?
Yes, it is naturally gluten-free, but verify that canned ingredients have no gluten-containing additives.