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Chili Stuffed Sweet Potato Skins

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Chili stuffed sweet potato skins are a hearty and flavorful dish where roasted sweet potatoes are filled with a spiced ground beef chili mixture. They combine sweet, spicy, and savory flavors in a nourishing and satisfying meal.

Ingredients

45 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)

Instructions

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes, poke with a fork, and roast on a baking sheet for 40–50 minutes until tender.
  2. While potatoes roast, cook ground beef in a skillet over medium heat until browned. Add onion, garlic, and poblano peppers, cooking until softened.
  3. Stir in cumin, paprika, ancho chili powder, salt, black pepper, cinnamon, and coriander. Cook for 1 minute to bloom the spices.
  4. Add tomato paste and a splash of water, stirring to form a chili mixture.
  5. Cut roasted sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer inside the skins.
  6. Mix some of the scooped sweet potato flesh into the chili mixture. Fill the potato skins with the chili.
  7. Return stuffed skins to the oven for 10 minutes to warm through.
  8. Top with avocado cream sauce or desired toppings before serving.

Notes

Swap beef for turkey, chicken, or plant-based protein for variation.

Add beans, corn, or zucchini to the filling for extra fiber and nutrition.

Use bell peppers instead of poblano for a milder flavor.

Can be prepared ahead and baked before serving.

Freeze by wrapping each stuffed potato in foil and reheating directly from frozen.

Nutrition