Chili Sweet Potatoes
Transform your weeknight dinner routine with these hearty and flavorful Chili Sweet Potatoes! This recipe combines the natural sweetness of roasted sweet potatoes with a robust, spiced chili made from ground beef (or a plant-based alternative), kidney beans, and aromatic spices like smoked paprika and cumin. Topped with a dollop of creamy sour cream and a sprinkle of fresh cilantro, each bite offers a perfect balance of smoky heat and velvety richness. Ready in just over an hour, this crowd-pleasing dish is not only gluten-free but easily adaptable for dairy-free diets. Whether you're hosting friends or craving a comforting solo meal, these loaded sweet potatoes deliver a wholesome, satisfying experience.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef (or plant-based alternative)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 15 ounces canned crushed tomatoes
- 1 15-ounce can kidney beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 0.25 cup sour cream or dairy-free alternative
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes and pierce each one multiple times with a fork.
Rub each sweet potato with a small amount of the olive oil (about 1 tablespoon total for all potatoes), and sprinkle lightly with salt and pepper.
Place the sweet potatoes on a baking sheet lined with parchment paper and roast in the oven for 45-50 minutes, or until tender and easily pierced with a fork.
While the sweet potatoes bake, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and cook for 4-5 minutes, stirring frequently, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef (or plant-based alternative) to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, and smoked paprika, and cook for 1 minute to toast the spices.
Add the crushed tomatoes and kidney beans, stirring well to combine. Let the mixture simmer for 10-12 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Use a fork to gently fluff the interior flesh.
Spoon the chili mixture generously over the sweet potatoes.
Top with a dollop of sour cream (or dairy-free alternative) and sprinkle with chopped cilantro.
Serve hot and enjoy your Chili Sweet Potatoes!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 12.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
