Chili Stuffed Baked Sweet Potato

 

We love our baked sweet potatoes here at the cottage. We live in the heart of sweet potato country so it is easy for us to grow them in our garden. We usually have an ample supply through the winter months. We just love this recipe for a great light meal for lunch or dinner.

 The chili is ready by the time the sweet potatoes come out of the oven. Just top the sweet potato with the delicious chili with some chopped green onions and a sprinkle of cheddar cheese. Serve a dollop of Sour Cream on the side and it is a great meal that we just love!

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How To Make Chili Stuffed Baked Sweet Potato

Brown the ground chuck in a heavy stock pot.

Add diced tomatoes and green chilies then mix well.

Add the chili powder, cumin, salt and pepper.

Add the chili beans with the liquid and the water, then mix well.

Place the lid on the chili and bring to just under a boil. Quickly reduce the heat to low or simmer, until ready to serve.

Wash the sweet potatoes, and place them on a foil covered baking sheet. With a fork or knife, pierce the potato a couple of times.

Place in the oven at 400 degrees for 45 minutes or until very tender.

Place the sweet potato on a serving plate and

 with a sharp knife split the potato down the middle.

Spoon the serving of chili over the split sweet potato.

Top with chopped fresh green onions

 and shredded cheddar cheese.

Finish with a dollop of sour cream.

Recipe

Yield: 4

Author: Miz Helen's Kitchen

Chili Stuffed Baked Sweet Potato

A simple recipe of garden to table potatoes stuffed with a delicious chili. A great meal to serve anytime!

Ingredients

• 1 pound ground chuck, browned
• 1 ( 10 ounce) can diced tomatoes and green chilies
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (15 ounce) can chili beans, do not drain
• 1 cup water
• 4 medium size sweet potatoes, washed and dried
• 1 bunch green onions, chopped
• 2 cups cheddar cheese, shredded
• 1 cup sour cream

Instructions

1. In a large heavy stock pot, brown the ground chuck. Add the diced tomatoes and green chilies. Add the salt, pepper, chili powder, garlic powder, onion, powder and mix well. Continue to cook on medium heat.
2. Stir in the chili beans and water. Stir until mixed well.
3. Place the lid on the chili and cook on low or simmer until serving.
4. Place the washed potatoes on a foil lined baking sheet. With a fork or a sharp knife, place a couple of small holes in the potatoes. Place the potatoes into the oven and bake at 400 degrees for 45 minutes or until tender.
5. Remove the potatoes from the oven. Place a potato on the serving plate. Split the potato down the middle. Spoon a serving of chili on top of the sweet potato. Top with chopped green onions and shredded cheddar cheese.
6. Finish with a dollop of sour cream.

Created using The Recipes Generator

This is a delicious combination and a great meal!

I hope you enjoy every bite!

Thanks so much for stopping by the cottage and spending some time in the kitchen with us today. We look forward to your visits and hope you will come back soon!

Peace and Joy

Miz Helen

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