Pin 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 this recipe when I needed a dinner that everyone would enjoy, no matter their dietary preferences. The chili-stuffed sweet potatoes disappeared from the table faster than I expected!
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 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.
- Cook Meat or Beans:
- 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.
- Prepare Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork.
- Stuff and Serve:
- Spoon a generous amount of chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Pin This meal quickly became a dinner staple in our home. Everyone loves choosing their own toppings and making their sweet potato just right.
Required Tools
Baking sheet, large skillet, chef's knife, cutting board, spoon or fork
Allergen Information
Contains dairy if using cheese or sour cream. Dish is gluten-free as written. Always check canned ingredients and toppings for additives if sensitive.
Nutritional Information
Per serving with beef, without cheese or sour cream: 410 calories, 11 g total fat, 54 g carbohydrates, 22 g protein
Pin Serve these chili-stuffed sweet potatoes right out of the oven for maximum comfort. Leftovers taste great the next day, making this a true weeknight winner.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, swap ground meat for black beans to create a hearty vegetarian filling without losing flavor.
- → How do I know when the sweet potatoes are done baking?
They are tender when pierced easily with a fork or knife, typically after 50-60 minutes at 400°F.
- → Can I prepare sweet potatoes faster?
Microwaving sweet potatoes for 8-10 minutes is a quicker alternative to oven baking.
- → What spices enhance the chili filling?
Chili powder, ground cumin, smoked paprika, and optional cayenne pepper blend to give a rich, smoky heat.
- → Are there dairy-free topping options?
Use plant-based yogurt or omit cheese and sour cream to keep toppings dairy-free.
- → Can leftovers be reused?
Yes, leftover chili keeps well and can be served over rice or nachos for another meal.