Baked Sweet Potato Chili

A hearty, comforting dish featuring tender baked sweet potatoes filled with zesty, flavorful chili. Perfect for a wholesome weeknight meal or casual entertaining.

This recipe became a regular rotation in our home after a chilly fall evening when I wanted something that was both nourishing and satisfying. The combination of sweet potato and chili has always been a hit with friends and 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 (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 (optional): ¼ teaspoon, for heat
• Toppings (Optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro

Instructions

Preheat Oven:

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.

Add Protein:

Add ground beef (or black beans for vegetarian), breaking up meat and cooking until browned. Drain excess fat if needed.

Stir and Simmer:

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 lengthwise, gently push open, and fluff flesh with a fork.

Assemble and Serve:

Spoon chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.

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One Sunday, my kids helped mash the sweet potato filling before dinner, and it quickly turned into a family favorite & everyone wanted extra chili on theirs!

Required Tools

Baking sheet, large skillet, chef's knife, cutting board, and a fork or spoon for stuffing and serving.

Allergen Information

This dish is gluten-free as written. Omit cheese and sour cream for dairy-free and vegan options.

Nutritional Information

Each serving (with beef, without cheese/sour cream) contains approximately 410 calories, 11 g total fat, 54 g carbohydrates, and 22 g protein.

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This meal is both nourishing and flexible—making it easy to adapt for different diets or preferences.

Recipe FAQs

→ What is the best way to bake sweet potatoes evenly?

Pierce each sweet potato several times with a fork to allow steam to escape and bake at 400°F (200°C) for 50-60 minutes until tender when pierced with a knife.

→ Can this dish be made vegetarian?

Yes, substitute ground beef or turkey with black beans to keep it hearty and flavorful while maintaining a vegetarian option.

→ How can I add heat to the chili filling?

Incorporate cayenne pepper according to taste for a spicy kick without overwhelming the other flavors.

→ What toppings complement the stuffed sweet potatoes?

Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro enhance flavor and texture if dairy is suitable.

→ Is there a quicker way to cook the sweet potatoes?

Microwaving the sweet potatoes for 8-10 minutes is a faster alternative to baking, though the texture may vary slightly.

→ How long does the chili filling keep?

Stored in an airtight container, leftover chili stays fresh for several days and works well as a topping for rice or nachos.