Stuffed with hearty chili, these sweet potato skins are delicious and healthy twists on classic comfort food. Perfect as main dishes or hearty appetizers, they combine the natural sweetness of roasted sweet potato with the smoky, savory flavor of chili. Topped with cheese and a dollop of sour cream, these skins are satisfying ways to use up leftover chili or create a show-stopping dish for game day or casual family dinners.
INGREDIENTS
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? 4 medium sweet potatoes
? 1 tablespoon olive oil
? 1 small onion, finely chopped
? 1 garlic clove, minced
? 1 cup cooked ground beef (or turkey, or plant-based alternative)
? 1 cup cooked black beans (or kidney beans)
? 1 cup crushed tomatoes
? 1 teaspoon chili powder
? 1 teaspoon cumin
? 1/2 teaspoon smoked paprika
? Salt and pepper, to taste
? 1 cup shredded cheddar or Monterey Jack cheese
? 1/4 cup sour cream or Greek yogurt (optional, for garnish)
? 2 green onions, thinly sliced (for garnish)
? Optional toppings: chopped cilantro, avocado slices, jalape?o slices
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INSTRUCTIONS
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1. Roast the Sweet Potatoes: Preheat your oven to 400¡ãF (200¡ãC). Wash and scrub the sweet potatoes, then prick them a few times with a fork. Place them
on a baking sheet and roast for 45-50 minutes, or until they are tender. Let cool slightly.
2. Prepare the Chili: While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until
softened, about 3 minutes. Stir in the ground beef, beans, crushed tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Let simmer for 10-15
minutes until thickened.
3. Scoop Out the Skins: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the flesh, leaving
a thin layer to help the skins hold their shape. Reserve the scooped-out sweet potato for another use (like mashed sweet potatoes or soups).
4. Stuff the Skins: Spoon the chili mixture into the sweet potato skins, evenly distributing it between them. Top with shredded cheese.
5. Bake Again: Return the stuffed sweet potato skins to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Remove the sweet potato skins from the oven. Top with sour cream, green onions, and any additional toppings you like. Serve warm.
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Enjoy these chili-stuffed sweet potato skins as comforting meals, or share them with friends as flavorful appetizers!
