These Cheesy Chili Stuffed Sweet Potatoes are a fun dinner option! Soft sweet potatoes are filled with spicy chili and topped with gooey cheese for that extra yum factor.
What’s not to love? It’s like a hug in a potato! I enjoy making a big batch for lunch leftovers. You can easily pop them in the microwave and they’re just as tasty!
Key Ingredients & Substitutions
Sweet Potatoes: They are the star here! I love using large sweet potatoes for their natural sweetness and creamy texture. If you’re short on time, you can use smaller potatoes or even try regular potatoes, but you’ll miss that sweet flavor.
Ground Beef: I prefer ground beef for its rich flavor, but you can swap it for ground turkey or chicken for a leaner option. If you’re going vegetarian, try using lentils or plant-based protein crumbles instead!
Black Beans: They add great texture and protein. If black beans aren’t on hand, kidney beans or pinto beans work well too. You can also use chickpeas for a different twist!
Cheddar Cheese: I love the sharpness of cheddar on these! However, feel free to use Monterey Jack or a dairy-free cheese if you prefer. Just make sure it melts well!
How Do I Bake Sweet Potatoes Perfectly?
Baking sweet potatoes is easy, but there are some tricks to get them just right. Follow these steps for tenderness and flavor:
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Pierce each sweet potato a few times with a fork. This helps steam escape and prevents them from bursting!
- Place them directly on the baking sheet. No need to wrap them! This lets the skins become tender and slightly crispy.
- Check them at 45 minutes. They’re done when a fork goes through easily, but every oven is different, so keep an eye on them.
The end result is a sweet, fluffy potato ready for stuffing! Enjoy your cooking!
Cheesy Chili Stuffed Sweet Potatoes
Ingredients You’ll Need:
- 3 large sweet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 2 green onions, sliced for garnish
- Optional: sour cream or Greek yogurt for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 1 hour for cooking. You’ll spend 45-60 minutes baking the sweet potatoes and about 15 minutes cooking the chili filling separately. All in all, it’s an easy and satisfying meal!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). While it heats up, take your sweet potatoes and pierce them a few times with a fork. This helps them steam properly. Place them on a baking sheet and pop them into the oven for about 45-60 minutes, or until they’re tender when you poke them with a fork.
2. Prepare the Chili Filling:
While the sweet potatoes are baking, heat up the olive oil in a large skillet over medium heat. Add in the chopped onion and cook for about 3-4 minutes, or until it’s soft and translucent. Next, add the minced garlic and sauté it for about 1 minute until fragrant.
3. Cook the Meat:
Now it’s time to add the ground beef (or turkey) to the skillet. Use a wooden spoon to break it apart as it cooks, about 6-8 minutes until it’s browned. If there’s any excess fat, drain it off before moving to the next step.
4. Combine the Ingredients:
Stir in the tomato sauce, drained black beans, chili powder, ground cumin, smoked paprika, salt, and pepper. Let it all simmer on low heat for about 10 minutes, stirring occasionally to let those flavors meld together.
5. Stuff the Sweet Potatoes:
Once the sweet potatoes are baked, carefully take them out of the oven and let them cool slightly. Cut them in half lengthwise. Using a spoon, gently scoop out some of the sweet potato flesh to create a cavity for the chili. Save some of that delicious flesh to mix into your chili if you’d like a creamier texture!
6. Fill and Bake Again:
Spoon the chili mixture into each half of the sweet potatoes evenly. Then, sprinkle the shredded cheese on top of each stuffed potato. Pop them back into the oven for another 10-15 minutes until the cheese is melted and bubbly.
7. Garnish and Serve:
Remove the sweet potatoes from the oven and sprinkle with sliced green onions for a fresh crunch. Serve them warm, optionally adding a dollop of sour cream or Greek yogurt on top!
Enjoy your hearty and cheesy chili stuffed sweet potatoes—they’re sure to be a hit!
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Can I Use Different Types of Beans?
Absolutely! While black beans are a great choice, you can use kidney beans, pinto beans, or even chickpeas for a different flavor profile and texture. Just be sure to drain and rinse canned beans before adding them to the filling.
What Can I Substitute for Ground Beef?
You can easily replace ground beef with ground turkey, chicken, or even a plant-based meat alternative if you want a vegetarian option. Lentils or Black Lentils are also a great choice for adding protein and fiber!
Can I Prepare This Dish Ahead of Time?
Yes! You can bake the sweet potatoes and prepare the chili filling a day in advance. Just store them separately in the refrigerator. When you’re ready to eat, assemble and bake until heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or oven until warmed through. You may want to add a little sprinkle of cheese on top before reheating for extra meltiness!