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 baked sweet potato stuffed with chili when looking for a cozy weeknight meal that everyone would enjoy. The combination of soft sweet potatoes and bold chili flavors never fails to impress my family.
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 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: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional)
- 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 Filling:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and sauté for 4 to 5 minutes until softened. Add 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.
- Add Remaining Chili Ingredients:
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and cayenne if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavors meld.
- Prepare Sweet 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 My kids love customizing their sweet potatoes with their favorite toppings. These stuffed potatoes always bring everyone together at the dinner table.
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. Check canned goods and toppings for any additives if sensitive.
Nutritional Information
Per serving (with beef, without cheese/sour cream): 410 calories, 11 g total fat, 54 g carbohydrates, 22 g protein.
Pin Serve these baked sweet potatoes stuffed with chili for a cozy, hearty meal everyone will love. Leftovers make a tasty lunch the next day.
Recipe Q&A
- → Can I make this dish vegetarian or vegan?
Yes, substitute ground meat with black beans and omit dairy toppings to keep it vegan and vegetarian-friendly without sacrificing flavor.
- → How do I know when sweet potatoes are done baking?
They are tender when pierced easily with a knife or fork, typically after 50-60 minutes at 400°F (200°C).
- → What spices enhance the chili filling?
Chili powder, ground cumin, smoked paprika, and cayenne pepper create a balanced, zesty flavor profile in the filling.
- → Can I prepare this dish ahead of time?
Yes, bake and cook the chili in advance. Store separately and assemble just before serving to keep textures fresh.
- → Are there quicker cooking options for sweet potatoes?
Microwaving sweet potatoes for 8-10 minutes is a fast alternative to baking when short on time.