Tender baked sweet potatoes loaded with a flavorful chili filling, perfect for a simple, hearty meal.
# Ingredient list:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chili Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 garlic cloves, minced
05 - 1 bell pepper, diced (any color)
06 - 1 pound ground beef or turkey, or 2 cans (15 oz each) black beans for vegetarian
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper (optional)
→ Toppings (Optional)
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Place on a baking sheet and bake for 50 to 60 minutes until tender when tested with a knife.
02 - While potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute more.
04 - Add ground beef or turkey, breaking it up as it cooks until browned. For vegetarian option, add black beans instead. Drain excess fat if present.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if desired. Simmer uncovered for 15 to 20 minutes, stirring occasionally until sauce thickens and flavors combine.
06 - Remove baked potatoes from oven and let cool briefly. Slice lengthwise and gently push open. Fluff flesh with a fork to create space for filling.
07 - Fill each sweet potato with a generous portion of the chili mixture. Optionally, top with shredded cheddar, sour cream or Greek yogurt, sliced green onions, and chopped cilantro. Serve immediately.
