Save 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.
Save 
Save 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.
Save 
Save 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.