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.
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 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.
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.