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.
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.
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 classic ground beef chili. Find my recipe here.
Cheddar cheese – I always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
How to Make Chili Loaded Baked Sweet Potatoes
Bake the sweet potatoes. Preheat oven to 400ºF. 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.
Cool and fill with chili. Unwrap the sweet potatoes and let cool slightly. Slice the potatoes lengthwise and fill each with a ½ cup of chili.
Add topping s and serve. Top with sour cream, cheddar cheese, green onions and jalapeños. Serve hot.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these: