Save Hearty sweet potatoes are baked until tender, then filled with a robust, bean-packed chili for a flavorful, wholesome weeknight meal that requires minimal hands-on prep.
This is a go-to weeknight dinner in my house; the kids love scooping out the chili and customizing with toppings.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper optional, 1 (15 oz/425 g) can black beans drained and rinsed, 1 (15 oz/425 g) can kidney beans drained and rinsed, 1 (14 oz/400 g) can diced tomatoes, ½ cup (120 ml) vegetable broth, salt and black pepper to taste
- Toppings (optional): ¼ cup shredded cheddar or vegan cheese, ¼ cup sour cream or plant-based alternative, 2 tablespoons chopped fresh cilantro, 1 avocado diced, sliced green onions
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40–50 minutes or until very tender.
- Step 3:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Step 4:
- Stir in garlic and bell pepper; cook another 3 minutes.
- Step 5:
- Add chili powder, cumin, smoked paprika, and cayenne; stir for 1 minute until fragrant.
- Step 6:
- Add beans, diced tomatoes (with juices), and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12–15 minutes stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Step 7:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Step 8:
- Spoon the chili filling generously into each sweet potato. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
- Step 9:
- Serve hot, with extra toppings on the side.
Save This recipe always brings everyone to the table; sharing it has become a treasured family tradition.
Required Tools
Baking sheet, parchment paper, large skillet, knife and cutting board, spoon
Allergen Information
Contains dairy if using cheese or sour cream substitute with vegan options if needed. Dish is naturally gluten-free always check labels on canned goods and toppings for possible cross-contamination.
Nutritional Information
Calories 420 Total Fat 10 g Carbohydrates 72 g Protein 13 g per serving
Save Your savory baked sweet potato chili boats are ready to enjoy with endless topping possibilities. Perfect for a quick yet satisfying dinner.
Recipe Questions & Answers
- → How can I make this dish spicier?
Add chipotle in adobo or extra cayenne pepper to the bean filling for a smokier heat.
- → Can I substitute the beans with meat?
Yes, ground meat or plant-based crumbles can be used in place of beans for a different texture and flavor.
- → What are some good toppings for these stuffed potatoes?
Try shredded cheese or vegan cheese, sour cream or a plant-based alternative, fresh cilantro, diced avocado, and sliced green onions.
- → How do I ensure the sweet potatoes bake evenly?
Pierce sweet potatoes multiple times with a fork and bake at 400°F until very tender, about 40–50 minutes.
- → Is this dish gluten-free?
Yes, naturally gluten-free, but verify canned ingredients and toppings for possible cross-contamination.