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 baked sweet potatoes stuffed with chili on a chilly night and they were an instant favorite with my family. The combination of creamy sweet potato and spicy chili is so satisfying and fun to serve for dinner.
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 (or Black Beans for Vegetarian): 1 pound ground beef or turkey or 2 cans (15 oz each) black beans
- 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 to 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 for 4 to 5 minutes until softened.
- Add Garlic and Cook Meat or Beans:
- Add minced garlic and cook for 1 minute more. Add ground beef (or beans), breaking up meat and cooking until browned. Drain excess fat if needed.
- Simmer Chili:
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, pepper, and cayenne. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavors meld.
- Prepare Sweet Potatoes for Filling:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork.
- Stuff and Top:
- Spoon chili into each sweet potato. Add cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save My kids always look forward to topping their own stuffed sweet potatoes. It is a meal we enjoy together on busy weeknights and even for casual get-togethers with friends.
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 all canned goods and toppings are gluten-free if needed.
Nutritional Information
Each serving (with beef, without cheese or sour cream): 410 calories, 11 g fat, 54 g carbohydrates, 22 g protein
Save Enjoy these chili-stuffed sweet potatoes hot from the oven—they are sure to become a staple comfort food in your home.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, replace the ground meat with black beans or a similar plant-based protein to create a vegetarian version without sacrificing flavor.
- → How do I know when the sweet potatoes are done baking?
They are tender when pierced easily with a knife or fork, usually after 50-60 minutes at 400°F (200°C).
- → Can I prepare the sweet potatoes faster?
Microwaving the sweet potatoes for about 8-10 minutes is a quicker alternative before adding the chili topping.
- → What spices give the chili its flavor?
Chili powder, cumin, smoked paprika, and a touch of cayenne pepper combine to provide a bold, smoky, and slightly spicy taste.
- → Are there options for dairy-free toppings?
Yes, you can skip cheese and sour cream or substitute with dairy-free alternatives like plant-based yogurt or avocado.
- → How can leftovers be used?
Leftover chili works well served over rice, nachos, or even as a filling for other dishes.