Q1: What is the best way to cook sweet potatoes for stuffing?

The microwave , as the recipe suggests, is the absolute fastest method and is perfect for a busy weeknight. However, if you have a little more time, baking the sweet potatoes in the oven will result in a slightly sweeter, more caramelized flavor and a crispier, more delicious skin.

Q2: Can I make the chili filling ahead of time?

Yes, this is a perfect meal-prep recipe! You can prepare the entire chili filling and store it in an airtight container in the refrigerator for up to 3 days . This turns the final meal into a very quick, 10-minute assembly job of just cooking the potatoes.

Q3: Can I freeze the chili filling or the finished stuffed sweet potatoes?

The chili filling freezes beautifully on its own! Let it cool completely and store it in a freezer-safe container for up to 3 months. It is generally not recommended to freeze the finished, stuffed sweet potatoes, as the texture of the cooked potato can sometimes become a bit watery upon thawing.

Q4: What are some other good toppings for a stuffed sweet potato?

A stuffed sweet potato is a fantastic canvas for all sorts of delicious toppings! Besides the classic sour cream, cheddar, and scallions, you could also add some diced avocado , fresh chopped cilantro , some thinly sliced jalapeños for a spicy kick, or even a dollop of guacamole .

Q5: Can I use a regular Russet potato instead of a sweet potato?

Of course! A classic, fluffy Russet potato is a fantastic substitute if you prefer a more traditional, savory flavor. Simply prepare and stuff it in the exact same way.

The Best Hearty & Healthy Chili Stuffed Sweet Potatoes

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.

Author: Grace
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Microwaving, Sautéing, Stuffing
Cuisine: American
Diet: Gluten Free

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/chili-stuffed-sweet-potatoes/