Save 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 these stuffed sweet potatoes on a chilly evening, and they instantly became a family favorite thanks to how easy and satisfying they are.
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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
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Instructions
- Bake Sweet Potatoes:
- Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place on baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
- Prepare Chili Base:
- While sweet potatoes bake, heat olive oil in large skillet over medium heat. Add onion and bell pepper, sauté 4-5 minutes until softened.
- Add Garlic:
- Add minced 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 Filling:
- 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.
- Slice & Fluff Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with fork.
- Fill & Serve:
- Spoon a generous amount of chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save We love making this together as a family on weekend nights, with everyone choosing their favorite toppings for their stuffed sweet potato.
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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, but always check canned goods and toppings for gluten. Check canned beans and tomatoes for additives if sensitive.
Nutritional Information
410 calories, 11 g total fat, 54 g carbohydrates, 22 g protein per serving (with beef, without cheese or sour cream)
Save 
This dish is a cozy and versatile crowd-pleaser. Enjoy it with friends and family any night of the week.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, using black beans instead of meat creates a satisfying vegetarian version without losing flavor or texture.
- → How do I ensure sweet potatoes are fully cooked?
Pierce sweet potatoes with a fork before baking at 400°F for 50-60 minutes until tender.
- → What spices add depth to the chili filling?
Chili powder, ground cumin, smoked paprika, and cayenne pepper provide a balanced smoky and spicy profile.
- → Can I prepare sweet potatoes faster?
Microwaving sweet potatoes for 8-10 minutes is a quicker alternative to oven baking.
- → What toppings complement the flavors best?
Shredded cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro enhance flavor and texture.
- → Is this meal suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free; just verify canned goods to avoid additives.
