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Sweet potatoes pair wonderfully with this simple chili recipe. Add one more chipotle pepper if you want to spice up this healthy sweet potato recipe.

Source: Diabetic Living Magazine, Winter 2020

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Recipe Summary test

active:
20 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line a baking sheet with foil.

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  • Prick sweet potatoes in several places with a fork and place on the prepared pan. Bake until tender when pierced with a knife, 40 to 45 minutes. Let cool slightly.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add ground beef and scallion whites. Cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 4 minutes. Add tomato paste, chipotles to taste, paprika, and salt. Cook, stirring, until the tomato paste begins to brown, about 1 minute. Add beans and water; cook, stirring, until most of the liquid has evaporated, about 1 minute more. Cover and keep warm.

  • Slice the sweet potatoes in half lengthwise. Leaving the skins intact, carefully scoop the flesh into a medium bowl. Add 1 cup of the chili mixture and stir to combine. Fill each potato skin with the sweet potato-chili mixture (the skins will be full). Return to the baking sheet and top with remaining chili mixture and cheese.

  • Bake until the cheese is melted and the potatoes are heated through, 3 to 5 minutes. Top with scallion greens and garnish with sour cream, if desired.

Nutrition Facts

266 calories; protein 20.1g; carbohydrates 26.8g; dietary fiber 8.5g; sugars 5.9g; fat 9.1g; saturated fat 3g; cholesterol 42.7mg; vitamin a iu 14370.5IU; vitamin c 16.7mg; folate 14.8mcg; calcium 124.3mg; iron 3.3mg; magnesium 61.4mg; potassium 871.8mg; sodium 351.3mg.
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