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.
- 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 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.
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.