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, perfect for cozy weeknights when we want something comforting yet healthy.
Ingredients
- For the Sweet Potatoes: 4 medium sweet potatoes, scrubbed, 1 tablespoon olive oil, ½ teaspoon kosher salt
- For the 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
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Step 4:
- Stir in garlic and bell pepper cook another 3 minutes.
- Step 5:
- Add chili powder, cumin, smoked paprika, and cayenne stir for 1 minute until fragrant.
- Step 6:
- 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.
- Step 7:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Step 8:
- Spoon the chili filling generously into each sweet potato. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
- Step 9:
- Serve hot, with extra toppings on the side.
Save Our family gathers around the table, enjoying the warmth and rich flavors of these chili boats, making every meal memorable.
Notes
Serve with a crisp green salad for a complete meal. Leftover chili can be refrigerated for up to 4 days.
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.
Save This recipe is great for meal prep and tastes even better the next day.
Recipe Questions & Answers
- → How do I know when the sweet potatoes are fully baked?
They should be tender when pierced with a fork, typically after 40-50 minutes at 400°F (200°C).
- → Can I prepare the chili filling in advance?
Yes, the chili filling can be made a day ahead and stored in the refrigerator until ready to use.
- → What can I use as toppings for the filled sweet potatoes?
Suggested toppings include shredded cheddar or vegan cheese, sour cream or plant-based alternatives, diced avocado, chopped cilantro, and sliced green onions.
- → Is the chili filling suitable for different diets?
This version is vegetarian and gluten-free, but can be adapted by swapping beans for ground meat or plant-based crumble if desired.
- → How can I add more heat to the chili filling?
Including chipotle in adobo or increasing the cayenne pepper adds extra spice and depth of flavor.