Chili Loaded Baked Sweet Potatoes

I always keep a few sweet potatoes on hand since they last a long time and the vitamin-rich root vegetable can be used for so many different things. Whenever I have leftover chili I like to roast a few sweet potatoes and stuff them with the chili and top them with sour cream, cheese and green onions. Roasting the sweet potatoes brings out their natural sweetness and leaves you with a soft fluffy texture.



4 medium sweet potatoes

2 cups chili of choice, I use classic ground beef chili

¼ cup sour cream

½ cup shredded cheddar cheese

2 tablespoons thinly sliced green onions

1 jalapeño, thinly sliced



Preheat oven to 400º. Thoroughly scrub and dry the sweet potatoes then pierce each a few times with a knife. Wrap each sweet potato in aluminum foil. Bake until very tender, about 1 hour.

Unwrap the sweet potatoes and let cool slightly. Slice the potatoes lengthwise and fill each with a ½ cup of chili. Top with sour cream, cheddar cheese, green onions and jalapeños. Serve hot.


Makes 4 baked sweet potatoes. 



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