Chili loaded baked sweet potato

Prep Time: 5 minutes

Cook time: 1 hour

Servings: 4

Description

Whenever I have leftover chili I like to bake sweet potatoes and stuff them with the chili and top them with sour cream, cheese jalapeño and green onions. Try adding slices of avocado to lighten it up. It’s a great way to mix up leftovers without getting sick of them.

Ingredients

4 medium sweet potatoes
2 cups chili of choice, I use classic ground beef chili
¼ cup sour cream
½ cup shredded cheddar cheese
2 tablespoons thinly sliced green onions
1 jalapeño, thinly sliced

Instructions

Preheat oven to 400ºF. Thoroughly scrub and dry the sweet potatoes then pierce each a few times with a knife. Wrap each sweet potato in aluminum foil. Bake until very tender, about 1 hour.
Unwrap the sweet potatoes and let cool slightly. Slice the potatoes lengthwise and fill each with a ½ cup of chili.
Top with sour cream, cheddar cheese, green onions and jalapeños. Serve hot.

Recipe Notes

KEY INGREDIENTS IN THIS RECIPE

Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the sugars slightly caramelize for a delicious side. Over half the US sweet potato crops are grown in North Carolina.
Chili – This is a flexible recipe so you can feel free to top the sweet potatoes with your favorite chili recipe of choice. I’m partial to using classic ground beef chili. Find my recipe here.
Cheddar cheese – I always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.