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.
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*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
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- 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.
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- 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.
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- 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
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