Save 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 when looking for a cozy dinner after a long workday. It's now a favorite in my rotation for something hearty with minimal fuss.
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: ¼ teaspoon (optional, for heat)
- Toppings (Optional): Shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, chopped cilantro
Instructions
- Prep 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, or until tender when pierced with a knife.
- Cook Chili Base:
- While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add onion and bell pepper, saute 4-5 minutes until softened.
- Add Garlic & Protein:
- Add garlic and cook for 1 minute more. Add ground beef or beans. Cook until browned, breaking up meat, and drain excess fat if necessary.
- Simmer Flavorings:
- 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.
- Prepare Potatoes:
- When potatoes are tender, let cool slightly. Slice each potato lengthwise, gently push open, and fluff flesh with a fork.
- Assemble & Serve:
- Spoon a generous amount of chili into each potato. Top with cheese, sour cream, green onions, and cilantro as desired. Serve hot.
Save Pin 
Save Pin This is a dish everyone can get behind, and it's one my family loves after a busy day. The toppings always let each person customize their own serving.
Required Tools
Baking sheet, large skillet, chefs knife, cutting board, spoon or fork
Allergen Information
Contains dairy if cheese or sour cream is used. Gluten-free as written, but check packaged ingredients for additives if sensitive.
Nutritional Information
Calories: 410, Total Fat: 11 g, Carbohydrates: 54 g, Protein: 22 g (per serving, with beef, without cheese/sour cream)
Save Pin 
Save Pin Whether for a weeknight dinner or casual gathering, this stuffed sweet potato recipe delivers big comfort with little effort. Enjoy the bold flavors and easy customization.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute ground beef with canned black beans to create a satisfying vegetarian version that still delivers hearty texture and flavor.
- → How do I ensure the sweet potatoes are fully cooked?
Pierce each sweet potato several times with a fork and bake at 400°F (200°C) for 50-60 minutes, until they are tender when tested with a knife.
- → Can the sweet potatoes be cooked faster?
Yes, microwaving the sweet potatoes for 8-10 minutes is a quicker alternative to baking, though the texture differs slightly.
- → What spices enhance the chili filling?
Chili powder, ground cumin, smoked paprika, black pepper, and optional cayenne create a warm, balanced flavor profile in the chili.
- → Are there recommended toppings for this dish?
Optional toppings include shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro to add creaminess and freshness.
- → Is this dish suitable for gluten-free diets?
Yes, as written it is gluten-free; just ensure canned beans and other ingredients are verified gluten-free.