Chili Loaded Baked Sweet Potatoes

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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Servings

Calories 393kcal

Author Kylie Mazon-Chambers

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.

Video

Notes

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.

Nutrition