Healthy Chili Cheese Stuffed Sweet Potato
A quick and easy weeknight meal, this recipe is for chili-cheese stuffed sweet potatoes. The sweet potatoes are cooked quickly in the microwave until tender. While they cook, a simple chili is made by sautéing a finely chopped vegetable mixture of carrots, garlic, tomato, and onion with ground beef and spices. Some of the cooked sweet potato flesh is then mixed into the chili, and the entire mixture is generously stuffed back into the potato skins. The dish is finished with classic chili toppings like sour cream, shredded Cheddar cheese, and sliced scallions.
Ingredients
- 4 small sweet potatoes, scrubbed and washed
- 2 medium carrots, roughly chopped
- 2 cloves garlic
- 1 plum tomato, chopped
- 1/2 medium onion, roughly chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 pound ground beef
- Sour cream, for serving
- Shredded Cheddar cheese, for serving
- 3 scallions, sliced
- Kosher salt and freshly ground black pepper
Instructions
- Pierce each sweet potato a few times with a fork. Microwave the potatoes for about 10 minutes, rotating them halfway through, until they are fork-tender. Set them aside to keep warm.
- Make the Chili Filling: While the potatoes cook, place the carrots, garlic, tomato, and onion in a food processor. Add the vinegar, cumin, oregano, cayenne, 1 teaspoon of salt, and a few grinds of black pepper. Pulse until the vegetables are coarsely chopped.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the vegetable mixture and cook, stirring constantly, for 3 to 4 minutes until it becomes dry.
- Add 1/4 cup of water to the skillet and cook for about 1 minute, scraping up any brown bits, until the water evaporates.
- Add the ground beef to the skillet. Cook for about 4 minutes, stirring and breaking it up into smaller chunks, until the beef is browned and cooked through. Remove from the heat.
- Assemble: Split the cooked sweet potatoes in half. Scoop out some of the warm flesh from the center and add it to the beef mixture; stir to combine.
- Divide the potato halves among 4 plates and generously fill each half with the beef and potato mixture.
- Top each with sour cream, shredded Cheddar, and sliced scallions before serving.
Notes
- This is a quick weeknight meal that comes together in under 30 minutes, thanks to time-saving techniques like cooking the sweet potatoes in the microwave and using a food processor for the vegetables.
- Incorporating some of the cooked sweet potato flesh back into the chili filling adds extra creaminess and flavor.
- The toppings are customizable to your preference.
Find it online: https://www.eatswithsoul.com/cheese-stuffed-sweet-potato/