# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chili Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 garlic cloves, minced
05 - 1 bell pepper, diced (any color)
06 - 1 pound ground beef or turkey (or 2 cans (15 oz each) black beans for vegetarian option)
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper (optional)
→ Toppings (Optional)
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# Method:
01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 50 to 60 minutes until tender when pierced with a knife.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 additional minute.
04 - Add ground beef or turkey, breaking it apart in the skillet, and cook until browned. Drain excess fat if necessary. For vegetarian option, use black beans instead of meat.
05 - Add diced tomatoes, kidney beans, tomato paste, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper if desired. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened and flavors meld.
06 - Remove baked sweet potatoes from oven and allow to cool slightly. Slice each lengthwise, gently open, and fluff the flesh with a fork.
07 - Spoon a generous amount of chili mixture into each sweet potato. Add optional toppings such as shredded cheddar, sour cream or Greek yogurt, sliced green onions, and chopped cilantro. Serve immediately while hot.
