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!
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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 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.
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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.
