Name: Stuffed Sweet Potatoes with Chili
Prep time: 20 min
Total time: 70 min
Ingredients: 2 small sweet potatoes (about 8 oz. each); 1 tablespoon canola oil; 8 ounces 95%-lean ground beef; 2 scallions, sliced, green and white parts separated; 2 tablespoons tomato paste; 1-2 canned chipotle peppers in adobo, chopped; 1 tablespoon paprika; 0.25 teaspoon salt; 1 cup canned low-sodium kidney beans, rinsed; 0.5 cup water; 0.25 cup shredded Mexican-blend cheese; 4 teaspoons reduced-fat sour cream for garnish

Stuffed Sweet Potatoes with Chili

4.5

(2)

2 Reviews

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.

Hilary Meyer

Updated on February 14, 2020

Prep Time:

20 mins

Additional Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging Healthy Immunity High Fiber High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 small sweet potatoes (about 8 oz. each)
1 tablespoon canola oil
8 ounces 95%-lean ground beef
2 scallions, sliced, green and white parts separated
2 tablespoons tomato paste
1-2 canned chipotle peppers in adobo, chopped
1 tablespoon paprika
¼ teaspoon salt
1 cup canned low-sodium kidney beans, rinsed
½ cup water
¼ cup shredded Mexican-blend cheese
4 teaspoons reduced-fat sour cream for garnish

Directions

Preheat oven to 425 degrees F. Line a baking sheet with foil.
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 (per serving)

266	Calories
9g	Fat
27g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 sweet potato + 1/2 cup chili
Calories 266
% Daily Value *
Total Carbohydrate 27g	10%
Dietary Fiber 9g	30%
Total Sugars 6g
Protein 20g	40%
Total Fat 9g	12%
Saturated Fat 3g	15%
Cholesterol 43mg	14%
Vitamin A 14371IU	287%
Vitamin C 17mg	19%
Folate 15mcg	4%
Sodium 351mg	15%
Calcium 124mg	10%
Iron 3mg	18%
Magnesium 61mg	15%
Potassium 872mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.