Save A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.
When I first made this for my family, everyone loved being able to choose their favorite toppings and dig into the flavorful chili nestled inside the soft potato. It quickly became a requested meal on busy nights.
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
- 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 Filling:
- 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.
- Add 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.
- Stuff Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork.
- Add Toppings:
- Spoon a generous amount of chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save This is one of those meals that brings everyone together at the table and sparks conversation as you each build your own perfect potato. It's a cozy dinner for colder nights.
Required Tools
Baking sheet, large skillet, chefs knife, cutting board, spoon or fork
Allergen Information
Contains dairy if cheese or sour cream is used, gluten-free as written
Nutritional Information
Calories: 410, Total Fat: 11 g, Carbohydrates: 54 g, Protein: 22 g per serving (with beef, without cheese/sour cream)
Save This stuffed sweet potato recipe is sure to become a favorite comfort food in your home. Enjoy experimenting with toppings and savoring every bite!
Recipe FAQ
- → How long should I bake the sweet potatoes?
Bake the sweet potatoes at 400°F (200°C) for 50-60 minutes until fork-tender.
- → Can I use beans instead of meat in the chili filling?
Yes, black beans make a great vegetarian alternative to ground beef or turkey in the chili.
- → What spices give the chili its flavor?
Chili powder, cumin, smoked paprika, and optional cayenne pepper create a rich, smoky, and slightly spicy taste.
- → Are there quick cooking alternatives for sweet potatoes?
You can microwave the sweet potatoes for 8-10 minutes as a faster cooking method.
- → What toppings complement this dish well?
Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro add flavor and texture contrasts.