Save Hearty sweet potatoes are baked until tender, then filled with a robust bean-packed chili for a flavorful wholesome weeknight meal that requires minimal hands-on prep.
This recipe quickly became a family favorite on busy weeknights because it's both comforting and easy to customize with favorite toppings.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes scrubbed, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil, 1 small yellow onion finely diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper optional, 1 (15 oz/425 g) can black beans drained and rinsed, 1 (15 oz/425 g) can kidney beans drained and rinsed, 1 (14 oz/400 g) can diced tomatoes, ½ cup (120 ml) vegetable broth, salt and black pepper to taste
- Toppings (optional): ¼ cup shredded cheddar or vegan cheese, ¼ cup sour cream or plant-based alternative, 2 tablespoons chopped fresh cilantro, 1 avocado diced, sliced green onions
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Sweet Potatoes:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40 50 minutes or until very tender.
- Cook Chili Base:
- Meanwhile heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Add Vegetables:
- Stir in garlic and bell pepper cook another 3 minutes.
- Season Chili:
- Add chili powder cumin smoked paprika and cayenne stir for 1 minute until fragrant.
- Add Beans & Tomatoes:
- Add beans diced tomatoes with juices and vegetable broth. Bring to a simmer reduce heat and cook uncovered for 12 15 minutes stirring occasionally until slightly thickened. Season with salt and pepper to taste.
- Finish Sweet Potatoes:
- Once sweet potatoes are cooked let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Assemble:
- Spoon the chili filling generously into each sweet potato. Top with cheese sour cream cilantro avocado or green onions as desired.
- Serve:
- Serve hot with extra toppings on the side.
Save This dish brings the family together especially on chilly evenings when sharing a warm, homemade meal is the best comfort.
Required Tools
Baking sheet parchment paper large skillet knife and cutting board spoon
Allergen Information
Contains dairy if using cheese or sour cream substitute with vegan options if needed. Dish is naturally gluten-free always check labels on canned goods and toppings for possible cross-contamination.
Nutritional Information
Calories 420 Total Fat 10 g Carbohydrates 72 g Protein 13 g per serving
Save This easy recipe ensures you have a healthy hearty meal ready with minimal effort perfect for busy weeknights.
Recipe FAQs
- → Can I make this dish ahead?
Yes, the chili filling can be prepared in advance and stored refrigerated for up to 4 days. Simply reheat before stuffing the baked potatoes.
- → What can I use instead of black and kidney beans?
You can swap the beans for ground meat or plant-based crumble to customize the filling’s texture and protein.
- → How do I know when sweet potatoes are fully baked?
They should be tender when pierced easily with a fork, typically after 40–50 minutes at 400°F (200°C).
- → Are there options to add heat to the filling?
Adding chipotle in adobo or extra cayenne pepper can bring a nice spicy kick to the chili filling.
- → What toppings complement this dish well?
Shredded cheese or vegan alternatives, sour cream, diced avocado, cilantro, and green onions add creamy and fresh contrasts.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check canned goods and toppings for possible cross-contamination.