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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the sweet potatoes and pierce each one multiple times with a fork.

Step 3

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.

Step 4

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.

Step 5

While the sweet potatoes bake, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the diced onion to the skillet and cook for 4-5 minutes, stirring frequently, until softened.

Step 7

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 8

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.

Step 9

Stir in the chili powder, cumin, and smoked paprika, and cook for 1 minute to toast the spices.

Step 10

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.

Step 11

Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.

Step 12

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.

Step 13

Spoon the chili mixture generously over the sweet potatoes.

Step 14

Top with a dollop of sour cream (or dairy-free alternative) and sprinkle with chopped cilantro.

Step 15

Serve hot and enjoy your Chili Sweet Potatoes!

Nutrition Facts

Serving size	(2057.3g)

Amount per serving	% Daily Value*
Calories	2387.3

Total Fat 121.8g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 311.0mg	0%
Sodium 3608.8mg	0%
Total Carbohydrate 218.9g	0%
Dietary Fiber 48.3g	0%
Total Sugars 50.1g
Protein 109.2g	0%

Vitamin D 0IU	0%
Calcium 543.5mg	0%
Iron 25.3mg	0%
Potassium 4245.7mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 18.1%

Carbs: 36.4%