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 for a cozy family dinner and they quickly became a weeknight favorite. The combination of creamy sweet potato and flavorful chili is pure comfort.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes scrubbed
- Chili Filling: 1 tablespoon olive oil 1 small onion diced 2 garlic cloves minced 1 bell pepper diced (any color) 1 pound ground beef or turkey (or 2 cans (15 oz each) black beans for vegetarian) 1 can (15 oz) diced tomatoes 1 can (15 oz) kidney beans drained and rinsed 2 tablespoons tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper (optional for heat)
- Toppings (Optional): Shredded cheddar cheese Sour cream or Greek yogurt Sliced green onions Chopped cilantro
Instructions
- Bake 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.
- Sauté Vegetables:
- 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.
- Brown 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.
Save 
Save This recipe always reminds me of chilly fall evenings when my family would gather around the table and load their sweet potatoes with their favorite toppings. Everyone gets to personalize their own and it's always a hit.
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 canned goods and toppings are GF) Check canned beans and tomatoes for additives if sensitive.
Nutritional Information
Per serving with beef without cheese or sour cream: Calories 410 Total Fat 11 g Carbohydrates 54 g Protein 22 g
Save 
Save Make these stuffed sweet potatoes part of your dinner rotation for easy comfort and customizable nutrition. The leftovers taste even better the next day.
Cooking Questions & Answers
- → How do I prepare the sweet potatoes for baking?
Pierce each sweet potato several times with a fork and bake at 400°F (200°C) for 50-60 minutes until tender.
- → Can I make this dish vegetarian?
Yes, substitute the ground meat with black beans to create a hearty vegetarian filling.
- → What spices are used to flavor the chili filling?
The chili filling is seasoned with chili powder, cumin, smoked paprika, salt, black pepper, and optional cayenne for heat.
- → Are there dairy-free options for toppings?
Yes, omit cheese and sour cream or use dairy-free alternatives to keep it dairy-free.
- → Can I speed up the cooking time for the sweet potatoes?
Microwaving the sweet potatoes for 8-10 minutes is a quicker option before stuffing.