Save to Pinterest 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 has become a family favorite because it fills everyone up and tastes like comfort in every bite.
Ingredients
- Savory Baked 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 Aromatics:
- 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:
- Add chili powder, cumin, smoked paprika and cayenne; stir for 1 minute until fragrant.
- Add Beans and Simmer:
- 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.
- Prepare 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 to Pinterest This dish brings the family together especially on busy nights when we all want something hearty and delicious.
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 to Pinterest Enjoy this wholesome meal that combines comfort and nutrition in one dish.
Common Recipe Questions
- → How do I bake the sweet potatoes properly?
Pierce sweet potatoes several times with a fork, rub with olive oil and salt, then bake at 400°F for 40-50 minutes until tender.
- → Can I substitute the beans in the filling?
Yes, beans can be swapped with ground meat or plant-based crumble to suit dietary preferences.
- → What spices enhance the chili filling?
Chili powder, ground cumin, smoked paprika, and a pinch of cayenne pepper add depth and warmth.
- → Are there any topping suggestions?
Options include shredded cheddar or vegan cheese, sour cream or its alternative, fresh cilantro, diced avocado, and sliced green onions.
- → How can I store leftovers?
Keep leftovers refrigerated in an airtight container for up to four days.