Save A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.
Whenever I’m searching for a crowd-pleasing dinner that hits all the comforting notes, these baked sweet potatoes stuffed with chili have never let me down. They always come out tender, and the rich chili filling makes everyone smile.
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 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, until tender when pierced.
- Prepare Chili Filling:
- While potatoes bake, heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté 4 minutes until softened. Add garlic and cook 1 minute. Add beef (or beans for vegetarian), break up meat and cook 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. Simmer 15 minutes uncovered, stirring occasionally, until thickened.
- Fill Sweet Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork. Spoon chili into each potato.
- Add Toppings:
- Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save 
Save My kids love helping scoop the chili into their potatoes, and it’s always fun to see which toppings everyone picks. It’s one of those meals that makes dinner time lively and satisfying.
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 This recipe is such a reliable favorite, leaving everyone happy and satisfied with minimal fuss. Try it once and it’ll likely become a staple for your busy nights.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, substitute ground meat with black beans to keep the filling hearty and flavorful while accommodating a vegetarian option.
- → How do I bake sweet potatoes properly?
Pierce sweet potatoes several times with a fork and bake at 400°F for 50-60 minutes until tender when pierced with a knife.
- → What spices give the chili its flavor?
The chili is flavored with chili powder, cumin, smoked paprika, salt, pepper, and optional cayenne pepper for heat.
- → Can I prepare the sweet potatoes faster?
Yes, microwaving sweet potatoes for 8-10 minutes is a quicker alternative to baking.
- → What toppings complement the stuffed sweet potatoes?
Shredded cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro add freshness and creaminess.
- → Is this dish suitable for gluten-free diets?
Yes, when using gluten-free canned beans and tomatoes, the dish is naturally gluten-free.