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 discovered this combination when searching for a satisfying dinner that felt both nourishing and crowd-pleasing. It quickly became a staple in our house for gatherings and weeknight meals.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed
- Chili Filling: 1 tablespoon olive oil, 1 small onion (diced), 2 garlic cloves (minced), 1 bell pepper (diced, any color), 1 pound ground beef or turkey (or 2 cans (15 oz each) black beans for vegetarian), 1 can (15 oz) diced tomatoes, 1 can (15 oz) kidney beans (drained and rinsed), 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional, 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:
- 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 and Protein:
- Add garlic and cook for 1 minute more. Add ground beef (or beans), breaking up meat and cooking until browned. Drain excess fat if necessary.
- Simmer the 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.
- Finish and Serve:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork. 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 love helping fluff the sweet potatoes before stuffing them with chili, and everyone gets to customize their toppings for a truly family-friendly dinner.
Required Tools
Baking sheet, large skillet, chefs knife, cutting board, and spoon or fork make preparation easy and straightforward.
Allergen Information
Contains dairy if using cheese or sour cream. Always verify canned products are gluten-free and free from additives if sensitive.
Nutritional Information
Per serving with beef, without cheese or sour cream: 410 calories, 11g total fat, 54g carbohydrates, and 22g protein.
Save to Pinterest This stuffed sweet potato is comfort food made simple. Enjoy every bite and the easy cleanup!
Recipe FAQs
- → Can I make a vegetarian version?
Yes, substitute ground meat with black beans to keep it hearty and satisfying while omitting any dairy toppings for a fully plant-based option.
- → How long does it take to bake the sweet potatoes?
Bake sweet potatoes at 400°F (200°C) for 50-60 minutes until tender when pierced with a fork.
- → Can sweet potatoes be cooked faster?
Microwaving sweet potatoes for 8-10 minutes is a quicker alternative to baking without compromising softness.
- → What spices give the chili its flavor?
Chili powder, cumin, smoked paprika, and optional cayenne pepper create the dish's rich, smoky, and mildly spicy profile.
- → Are there any gluten-free considerations?
This dish is naturally gluten-free; just ensure canned ingredients and toppings are verified gluten-free if necessary.
- → What toppings complement the stuffed potatoes?
Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro add creamy, fresh, and tangy notes.