Name: Chili Stuffed Sweet Potato Skins
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4–5 medium sweet potatoes; 1 lb organic lean ground beef (93% lean) – or substitute ground turkey, chicken, or beans; ½ cup chopped onion (red or white); 2 tsp minced garlic; 1 large or 2 small poblano peppers, seeded and chopped; 2 tsp cumin; 1 tsp smoked paprika or chili powder; ½ tbsp ancho chili powder; ¼ tsp salt; ¼ tsp black pepper; 1 tsp cinnamon (optional); ½ tsp ground coriander; 6 oz tomato paste; Optional: Avocado Cream Sauce (avocado, lime juice, Greek yogurt or dairy-free yogurt, garlic, salt)

These chili stuffed sweet potato skins are hearty, flavorful, and packed with protein and nutrients. I love how the sweetness of the roasted sweet potatoes pairs perfectly with the spicy, savory chili filling. It’s a fun twist on classic chili and baked potatoes, and it makes for a wholesome meal that feels indulgent but is still nourishing.

Why You’ll Love This Recipe

I like this recipe because it’s filling, balanced, and loaded with flavor. The tender sweet potato skins hold a rich chili mixture made with ground beef, peppers, and spices, which makes each bite satisfying. I also enjoy how versatile it is—I can make it with beef, turkey, or even a vegetarian option. It works as a weeknight dinner, meal prep option, or even a game-day snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4–5 medium sweet potatoes
1 lb organic lean ground beef (93% lean) – see notes for substitutes
½ cup chopped onion, red or white
2 teaspoons minced garlic
1 large or 2 small poblano peppers, seeded and chopped
2 teaspoons cumin
1 teaspoon smoked paprika or regular chili powder
½ Tablespoon ancho chili powder
¼ teaspoon each salt and black pepper
1 teaspoon cinnamon (optional)
½ teaspoon ground coriander
6 oz tomato paste

Optional topping
Avocado Cream Sauce (see notes for instructions)

Directions

I start by preheating my oven to 400°F (200°C). I wash the sweet potatoes, poke them with a fork a few times, and roast them on a baking sheet for 40–50 minutes until tender.
While the sweet potatoes are roasting, I cook the ground beef in a large skillet over medium heat until browned. I add the onion, garlic, and poblano peppers, cooking until softened.
I stir in cumin, smoked paprika, ancho chili powder, salt, black pepper, cinnamon, and ground coriander, letting the spices bloom for a minute. Then I mix in tomato paste and a splash of water to form a rich chili mixture.
Once the sweet potatoes are ready, I cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins to help them hold their shape.
I mix some of the scooped sweet potato flesh into the chili mixture, then fill the potato skins generously with the chili.
I place the stuffed skins back in the oven for 10 minutes to warm through.
I finish by drizzling with avocado cream sauce or adding my favorite toppings before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me around 20 minutes to prepare the filling and 50 minutes for roasting the sweet potatoes, so the total time is about 1 hour and 10 minutes.

Variations

When I want to make it lighter, I swap the ground beef for ground turkey or chicken. For a vegetarian version, I use black beans or lentils instead of meat. I sometimes add extra veggies like corn or zucchini into the chili filling. Toppings are fun to change up too sometimes I add shredded cheese, salsa, or fresh cilantro.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them in the oven at 350°F until warmed through, or I use the microwave for a quicker option. These also freeze well I wrap each stuffed potato skin in foil, store in a freezer bag, and reheat directly from frozen.

FAQs

Can I make this recipe vegetarian?

Yes, I replace the ground beef with black beans, lentils, or a plant-based meat substitute.

Do I need to peel the sweet potatoes?

No, I keep the skins on because they hold the filling together and add fiber.

What can I use instead of poblano peppers?

I use bell peppers or jalapeños depending on whether I want a milder or spicier flavor.

Can I make these ahead of time?

Yes, I prepare the sweet potatoes and chili filling ahead, then assemble and bake just before serving.

How do I make avocado cream sauce?

I blend ripe avocado with lime juice, a little Greek yogurt (or dairy-free yogurt), garlic, and salt until smooth.

Can I use regular potatoes instead of sweet potatoes?

Yes, I sometimes swap in russet or Yukon gold potatoes for a more traditional chili potato skin.

How spicy are these?

The spice level depends on the chili powders and peppers I use. For less heat, I stick to mild chili powder and skip the ancho.

Can I add beans to the filling?

Yes, I often add black beans or kidney beans for extra protein and fiber.

What toppings go well besides avocado cream?

I like shredded cheese, sour cream, salsa, or fresh cilantro as alternative toppings.

Can I double the recipe?

Yes, I double all the ingredients and use two baking sheets for the potatoes. The cooking time remains about the same.

Conclusion

I love how these chili stuffed sweet potato skins bring together sweet, spicy, and savory flavors in one delicious dish. They’re filling enough for dinner but also fun enough to serve as an appetizer or party food. With endless topping and filling variations, I never get bored of making them.