When the weather turns chilly, and you're craving something cozy and satisfying, I've got the perfect recipe to warm you up: Cheesy Chili Stuffed Sweet Potatoes. It's one of those comforting dishes that feels like a big, warm hug on a cold day.
I'm keeping it simple by using the base of my dad's classic, easy chili recipe-because sometimes, the old family favorites really are the best. I used ground chicken in the chili; it was so good, healthy, and comforting!
We're taking that rich, hearty chili and stuffing it into oven-roasted sweet potatoes for the perfect balance of savory and naturally sweet flavors. And of course, we're finishing things off with plenty of melty cheese and all your favorite chili toppings. Think sour cream, green onions, jalapeños-whatever makes you happy!
Why you'll love this sweet potato recipe
- Perfect for Meal Prepping: Make the chili and roast the sweet potatoes ahead of time. When it's time to eat, you can have dinner ready in just 15-20 minutes.
- Nutritious and Wholesome: Sweet potatoes are packed with Vitamin A (great for your skin and eyes) and Vitamin C to keep your immune system strong, plus so much more..according to Healthline. Combined with the hearty chili, it's a meal that's as nourishing as it is comforting.
- Versatile: Swap out the ground beef for ground turkey, chicken, or sausage for a different flavor profile. Vegetarian? Use black beans or crumbled tofu or instead of meat.
Pro Tips and Tricks
- Make the Chili Ahead of Time: Cook the chili the day before. Letting it sit overnight allows the flavors to meld together, making it even better the next day.
- Don't Waste the Sweet Potato Flesh: Use the scooped-out sweet potato innards to create something delicious, like sweet potato hash or sweet potato tacos for a quick meal.
- Add Some Crunch to the Toppings: Take your stuffed sweet potatoes to the next level with a crunchy topping! Try: Pumpkin seeds, smashed croutons, crushed tortilla chips, or toasted Panko bread crumbs for a golden, crispy finish.
Simple Ingredients You'll Need
- Sweet potatoes
- Olive oil
- Diced Onion, White or yellow or red onion all work well!
- Green bell pepper
- Ground beef, sausage, chicken or turkey. I used ground chicken to make this a little healthier.
- Chili powder
- Cumin
- Diced tomatoes, canned. I used fire-roasted, but whatever you have works.
- Tomato sauce, canned. I forgot to put it in the photo!
- Black pepper
- Salt
- Hershey's syrup to balance all the flavors in the chili. It's my Dad's secret ingredient.
- Cheddar Cheese
- Toppings: Green onion, Sour cream (or Greek yogurt), black olives, tortilla chips, hot sauce
How to Make Chili Stuffed Sweet Potatoes
- Prepare the Sweet Potatoes: Line a baking sheet with parchment paper for easy cleanup. Using a vegetable brush, scrub and dry the sweet potatoes, then poke holes all over with a fork. Adjust your oven rack to the center and bake at 425°F for about 45 minutes or until fork tender. (Potatoes pictured cooked for 55 mins.) Pro tip: Use a sharp knife to check doneness-if it slides in easily, they're good to go. (NOTE: Cooking time will vary depending on the size of your potatoes.)
- Make the chili: Need photos? See my Dad's easy chili recipe for step-by-step photos..just leave out the beans (unless you want them).
- Saute the veggies: Add olive oil to a large skillet or Dutch oven over medium - medium-high) heat. Add the onion and green bell pepper and saute until lightly brown, about 8-10 minutes, stirring occasionally.
- Add the meat and seasonings: Add the beef, ground chicken or turkey and brown, breaking it up into chunks. Stir in chili powder and cumin. You can add a little water if it looks dry. (especially with the leaner meats) Get that to coat and crumble.
- Add the tomatoes and simmer: Then, stir in the diced tomatoes, tomato sauce, and ½ cup water. Bring to a simmer, then reduce to medium-low and simmer for 10-15 minutes, stirring every few minutes. Add salt and pepper to taste. Add more chili powder or cumin to taste if need be.
- Add the chocolate: Stir in 1-2 teaspoon of Hershey's syrup (Not too much it could get too sweet) and let simmer on low for another 15-20 minutes. Taste again and adjust any seasoning if needed.
- Assemble the Stuffed Potatoes: Once the sweet potatoes are ready, carefully slice them in half and scoop out a small portion of the inside (save it for another use, like mashed sweet potatoes or sweet potato casserole!). Lay the halves back on the baking sheet, cut side up.
- Add cheese.
- Stuff them generously with chili. Top with more shredded cheddar cheese-or your favorite cheese blend.
- Bake Again: Increase the oven temp to 450F. Return the stuffed sweet potatoes to the oven and bake for another 8-10 minutes, or until the cheese is golden, bubbly, and melted to perfection.
Ways to Cook Sweet Potatoes
- In the Oven: Preheat your oven to 425°F. Scrub and dry the sweet potatoes, then poke holes all over with a fork. Place them on a parchment-lined baking sheet and bake for 40-50 minutes, or until they're fork-tender.
- In the Air Fryer: Scrub and dry the sweet potatoes, then pierce them with a fork. Place them in your air fryer basket and cook at 390°F for 35-40 minutes, flipping halfway through.
- In the Microwave: (Great for busy days.) Scrub the sweet potatoes and poke holes with a fork. Place one potato on a microwave-safe plate and microwave on high for 5-8 minutes, flipping halfway through. Cooking multiple potatoes? Add 2-3 minutes per extra potato.
Meal Prep Tip!
These stuffed sweet potatoes are a game-changer for make-ahead meals! If your weekdays are super busy, you can prep them completely-toppings and all-so they're ready to go when you are.
Just reheat the prepared potatoes in the air fryer at 350°F for 5-8 minutes, or pop them in the oven at 400°F for 10-20 minutes. I love to serve them with a nice fresh salad, it makes a great weeknight meal.
It's a simple, healthy way to enjoy a delicious meal without a lot of effort-even when you're totally wiped out.
*Eat within 4 days.
Recipe
Cheesy Chili Stuffed Sweet Potatoes
Looking for a comforting meal? Try Cheesy Chili Stuffed Sweet Potatoes. Savory chili, roasted sweet potatoes, and melty cheese make this dish a winner. This recipe makes a little more chili than needed, use leftovers to make some chili nachos or chili fries.
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 2 large Sweet potatoes
- 1 tablespoon Olive oil or avocado oil
- ½ large Onion diced. White, yellow, or red onion all work well!
- ⅓ Green Bell Pepper
- 1 pound ground beef sausage, chicken or turkey
- 1½ tablespoons ground chili powder
- 1 teaspoon ground cumin
- 1 can diced tomatoes canned
- 1 cup Tomato Sauce canned
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper
- 1 teaspoon Hershey's Syrup
- 1½ cups Cheddar Cheese (6 ounces)shredded, or your favorite cheese blend
- Optional Toppings: Green onion, sour cream, black olives, tortilla chips, hot sauce, etc.
Instructions
- Prepare the Sweet Potatoes: Line a baking sheet with parchment paper for easy cleanup. Using a vegetable brush, scrub and dry the sweet potatoes, then poke holes all over with a fork. Adjust your oven rack to the center and bake at 425°F for about 45 minutes or until fork tender. Pro tip: Use a sharp knife to check doneness-if it slides in easily, they're good to go. (NOTE: Cooking time will vary depending on the size of your potatoes.) While the potatoes cook, make the chili.
- Make the chili: Add olive oil to a large skillet or Dutch oven over medium heat. Add the onion and green bell pepper and saute until lightly brown, about 8-10 minutes, stirring occasionally.Add the meat and seasonings: Add the beef, ground chicken or turkey and brown, breaking it up into chunks. Stir in chili powder and cumin. You can add a little water if it looks dry. (especially with the leaner meats) Get that to coat and crumble.Add the tomatoes and simmer: Then, stir in the diced tomatoes, tomato sauce, and ½ cup water. Bring to a simmer, then reduce to medium-low and simmer for 10-15 minutes, stirring every few minutes. Add salt and pepper to taste. Add more chili powder or cumin to taste if need be.Add the chocolate: Stir in 1-2 teaspoon of Hershey's syrup (Not too much it could get too sweet) and let simmer on low for another 15-20 minutes. Taste again and adjust any seasoning if needed.
- Assemble the Stuffed Potatoes: Once the sweet potatoes are ready, carefully slice them in half and scoop out a small portion of the inside (save it for another use, like mashed sweet potatoes or sweet potato casserole!). Lay the halves back on the baking sheet, cut side up, and stuff them generously with ¼ cup cheese, then ½-¾ cups chili. Top with more shredded cheddar cheese-or your favorite cheese blend.
- Bake Again: Increase the oven temp to 450F. Return the stuffed sweet potatoes to the oven and bake for another 10-12 minutes, until the cheese is golden, bubbly, and melted to perfection.
Notes
-
- Make the Chili Ahead of Time: Cook the chili the day before. Letting it sit overnight allows the flavors to meld together, making it even better the next day.
-
- Don't Waste the Sweet Potato Flesh: Use the scooped-out sweet potato innards to create something delicious, like sweet potato hash or sweet potato tacos for a quick meal.
-
- Add Some Crunch to the Toppings: Take your stuffed sweet potatoes to the next level with a crunchy topping! Try: Pumpkin seeds, Smashed croutons, Crushed tortilla chips, or toasted Panko bread crumbs for a golden, crispy finish.
Nutrition
Serving: 1potato skin with chiliCalories: 694kcalCarbohydrates: 47gProtein: 34gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 123mgSodium: 1227mgPotassium: 1404mgFiber: 9gSugar: 14gVitamin A: 25862IUVitamin C: 27mgCalcium: 432mgIron: 6mg
Tried this recipe?Let us know how it was!
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