Chili Loaded Baked Sweet Potatoes
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When you’ve got leftover chili, turn it into something fresh and cozy with these Chili Loaded Baked Sweet Potatoes. The naturally sweet potatoes balance the hearty spice of chili, while classic toppings like sour cream, cheddar, and green onions bring it all together. Add slices of avocado for a creamy finish and a pop of color. It’s an easy, satisfying meal that transforms leftovers into something crave-worthy. If you love this recipe, try two more cozy favorites from the blog: classic ground beef chili and broccoli cheddar soup.
Why You’ll Love This Recipe
- It’s simple and satisfying – Just bake, fill, and top! A quick way to make a hearty, nutrient-packed dinner with minimal prep.
- It’s perfect for leftovers – Give last night’s chili a second life by turning it into an entirely new dish.
- It’s customizable – Mix and match toppings or swap in your favorite chili recipe to make it your own.
Key Ingredients in This Recipe
- Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the sugars slightly caramelize for a delicious side. Over half the US sweet potato crops are grown in North Carolina.
- Chili – This is a flexible recipe so you can feel free to top the sweet potatoes with your favorite chili recipe of choice. I’m partial to using this classic ground beef chili recipe.
- Cheddar cheese – I always use sharp Cheddar when cooking for the most flavor!
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the fluffiest baked sweet potatoes, bake them unwrapped directly on the oven rack (with foil below to catch drips). The skin will crisp up beautifully, and the inside gets even creamier.
Swaps and Substitutions
- Sweet potatoes: Substitute with russet potatoes for a more classic baked potato base.
- Chili: Use any chili you love — turkey, veggie, or even white bean chicken chili all work well.
- Cheese: Try shredded pepper Jack or Monterey Jack for a spicier kick.
- Toppings: Add pickled jalapeños, sliced avocado, or crushed tortilla chips for extra crunch and flavor.
How to Make Chili Loaded Baked Sweet Potatoes (Step-by-Step)
Preheat oven to 400ºF (200ºC). 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.
How to Serve Chili Loaded Baked Sweet Potatoes
- Serve hot with your favorite toppings like sour cream, cheddar cheese, and sliced jalapeños.
- Pair with a simple side salad or roasted vegetables for a balanced plate.
- Garnish with fresh cilantro or avocado slices for color and freshness.
- Add a drizzle of hot sauce or chili oil for an extra kick.
How to Store Chili Loaded Baked Sweet Potatoes
- Refrigerate: Store leftover stuffed sweet potatoes in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F for 10–15 minutes or in the microwave until heated through.
- Freeze: Store plain baked sweet potatoes (without toppings) in the freezer for up to 3 months. Add chili and toppings after reheating.
FAQ – Frequently Asked Questions
Yes! Bake the sweet potatoes and prep your toppings in advance. When ready to eat, warm the potatoes and chili, then assemble.
Any kind! Ground beef chili is classic, but vegetarian, turkey, or even leftover brisket chili works just as well.
Absolutely. Microwave on high for 6–8 minutes, flipping halfway through, until tender. The skin won’t be as crisp, but it’s a great shortcut.
Try Greek yogurt for a lighter, high-protein swap that still adds creamy tang.
Other Recipes to Try
If you enjoy this chili loaded sweet potato recipe, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Chili Loaded Baked Sweet Potatoes
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Ingredients:
- 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
Instructions:
- Preheat oven to 400ºF (200ºC). Thoroughly scrub and dry the sweet potatoes then pierce each a few times with a knife to let steam escape. 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.
Notes:
Nutrition:
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I made this with leftover EVERYTHING. It’s a great meal for a busy night. High in protein and fiber. The whole family loved it.
So happy to hear it was a hit! Such a great flexible dinner!