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 bake sweet potatoes and stuff them with the chili and top them with sour cream, cheese jalapeño and green onions. Try adding slices of avocado to lighten it up. It’s a great way to mix up leftovers without getting sick of them.
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.
Try these toppings in addition to or instead of the combination of Cheddar cheese, sour cream, jalapeños and green onions.
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